Source: Pampered Chef
Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
That sounds like a delicious way to celebrate Jesus' birth! Permit me a question (and I don't mean to sound like a doubting Thomas, honest) - I've always read that crescent roll dough and other "canned" breads should be baked within 2 hours because when you open them, you activate the leavening or some such. You must not notice any difference in quality though?
ReplyDeleteLenetta, I didn't know that! I never have noticed a difference, though most years I end up putting it together in the morning (it really doesn't take long - 5 to 10 minutes max). However, I don't remember a problem the last time I made it the night before. Maybe since it is used as a crust instead of rolls? Anyhow, I just might wait till morning now ;) Have a wonderful Christmas!
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