Print Options

Back to Cherry Crescent Coffee Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

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.—Valerie Belley, St. Louis, Missouri

12 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar, divided
1 egg
1/2 teaspoon vanilla extract
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (21 ounces) cherry pie filling
2 to 3 teaspoons milk

Directions

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

2 of 2

Cherry Crescent Coffee Cake (continued)

Directions (continued)

wire rack. Combine remaining confectioners' sugar and enough milk to
achieve drizzling consistency; drizzle over coffee cake. Yield: 12
servings.

Nutrition Facts: 1 serving (1 piece) equals 234 calories, 11 g fat (5 g saturated fat), 39 mg cholesterol, 219 mg sodium, 29 g carbohydrate, trace fiber, 4 g protein.