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Danish- Cherry Cheese Coffee Cake Recipe

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This recipe for Danish- Cherry Cheese Coffee Cake, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Coffee Cake & Filling
2 pkgs (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
cup powdered sugar
1 egg
teaspoon vanilla or almond extract
1 can (21 oz) cherry pie filling

Glaze
cup powdered sugar
2-3 teaspoons milk

Directions:
Directions:
Preheat oven to 350F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone, arrange 12 triangles in a circle with wide ends towar the outside edge of Baking Stone and points toward the Center. (Points will not meet.) Using Lightly floured Dough and Pizza Roller, rool dough to 14-inch circle, pressing seams together to seal and leaving a 3 inch hole in the center. For filling, combine cream cheese,k powdered sugar, egg and vanilla; mix until smooth. Spread cream cheese mixture over dough to within inch of edges; top with pie filling. Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips ebvenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly. For glaze mix powdered sugar and milk until smooth; drizzle over coffee cake. Cut inot 12 pieces and serve warm.

Number Of Servings:
Number Of Servings:
Yield; 12 servings

 

 

 

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