Peachy Cheese Coffee Cake

Peachy Cheese Coffee Cake
By: Doris Christopher

Coffee cake and filling:
2 (8oz each) refrigerated crescent rolls
1 package (8oz) cream cheese, softened
¼ cup powdered sugar
1 egg yolk
½ teaspoon vanilla or almond extract
1 can (21oz) peach, cherry or apple pie filling *I used peaches for this recipe*

Glaze:
½ cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees

Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decorations. On a large pizza pan, arrange 12 triangles into a circle with wide ends toward the outside edge of round baking pan and points toward the center (points will not meet). Using lightly floured rolling pin, roll dough to a 14 inch circle, pressing seams together to seal. There should be a 3 inch diameter opening in the center. Form a slightly raised rim along inner and outer edges of dough.

With an electric mixer in a large bowl combine the cream cheese, powdered sugar, egg yolk and vanilla or almond extract. Mix until smooth. Spread the cream cheese mixture evenly over dough to within ½ inch of edge. Spoon pie filling evenly over cream cheese mixture.

Using a pizza cutter, cut each remaining dough triangles lengthwise into 3 strips. Arrange dough strips evenly in spoke-like fashion over filling. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.

For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm.

Makes 8-12 servings