CHERRY CRESCENT COFFEE CAKE
A can of pie filling and a few tubes of crescent rolls help me assemble this sweet treat. It's the perfect addition to hot cups of coffee and good conversation.
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Beat in egg and vanilla just until combined; set aside., Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-in. pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leave a 3-in. hole in the center. Lightly press seams together. , Spread cream cheese mixture over dough to within 1/2 in. of edges. Top with pie filling to within 1/2 in. of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and ending at the point. Arrange over pie filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edges to seal. , Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over coffee cake.
Nutrition Facts : Calories 234 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 219mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.
CRESCENT ROLL CHEESE COFFEECAKE
I came up with this as I had extra tubes of crescent rolls, and a pkg of neufautel cheese. I mashed a couple of ideas together to make it.. the crescent roll shaping is not perfect, but when you put the filling in it's very forgiving.
Provided by zeluna28
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a 10 inch cake pan,lay out the separated triangles from one crescent roll in a star pattern, with corners overlapping. Pat down in pan until the bottom is completely covered, and a little up the sides. It's nice if there are some points up the sides to lay over the topping.
- Put pan in oven for 4-5 minutes.
- From the second tube, take four crescents, roll them out and cut them in half the long way (so you have eight small triangles). Set aside.
- Beat cream cheese, sugar, flour and egg together. Stir in almond extract. Remove pan from oven.
- Pour the cream cheese mixture in the pan, gently smooth out.
- Fold over any points from the sides of the pan.
- Lay the additional pastry triangles around the cake like a spoke, with the thin points to the center.
- Sprinkle with 1 teaspoon sugar.
- Bake for 24 minutes, or until top is golden.
- Remove from oven, let sit for approximately 15 minutes.
Nutrition Facts : Calories 337.7, Fat 14.2, SaturatedFat 7.3, Cholesterol 86, Sodium 401.8, Carbohydrate 44.1, Fiber 2.1, Sugar 15.6, Protein 8.4
CRESCENT ROLL COFFEECAKE
Steps:
- Preheat oven to 350 degrees. Lightly grease the bottom of a 9x13-inch pan. Take one can of rolls and spread evenly into the bottom of pan. Sprinkle the rolls lightly with cinnamon. Set aside.
- Mix the cream cheese, egg yolk and sugar until it is fluffy. Add chopped pecans. If you choose to add pineapples to the recipe, add them at this time. Fold them into the cream cheese mixture. Spread the cream cheese mixture on top of the rolls in pan. Take the second can of rolls and spread them on top of the cream cheese mixture. Set aside.
- TOPPING: Mix the sugar, chopped nuts and cinnamon together. Take the egg white and beat lightly. Brush the top of the coffeecake with the egg whites. Be sure to cover the crust well. Take the sugar and cinnamon mixture and sprinkle on top of the cake.
- Bake 40 to 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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