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Crescent Roll Coffee Cake Recipe

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This recipe for Crescent Roll Coffee Cake, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Boyle
Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 8oz. cream cheese
6 tbsp.of granulated sugar
1 egg yoke (save the white)
1 can of comstock pie filling or strawberry jam
1 tsp. vanilla

Directions:
Directions:
Lightly oil Reynolds wrap and place on oblong pan

Open crescent rolls, roll out and place in the pan-do not separate them, leave the dough in the oblong shape. With your finger gently close small perforations in the dough. Pat lightly with finger.

Mix together cream cheese, sugar, egg yoke and vanilla. Place this mix down the center of dough lengthwise.

On top of this place about 3 to 4 tbsp.. of comstock pie filling or strawberry jam. Place down the center only. Fold dough left side to middle, do the same for the right and seal flap by pressing finger gently into dough. Whip egg white slightly with fork and brush on top of dough. BAKE 350f. for 30 min. till brown.

(If you have not sealed dough properly, it will burst open as it bakes. Don't worry! It will have a different appearance and will still look and taste good.

 

 

 

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