Cherry Cheese Coffee Cake (Pampered Chef)
1 pkg (8oz) cream chees, softened
1/3 cup powdered sugar
1 egg, seperated
1/2 tsp vanilla or almond extract
2 pkgs (8oz each) refridgerated crescent rolls
1 cup canned cherry pie filling
1/2 cup powdered sugar
1-2 tsp milk

Preheat oven to 350F. Combine cream cheese, 1/3 cup powdered sugar, egg yolk, and vanilla: mix til smooth.Unroll crescent dough and reserve 4 triangles for decoration. Seperate remaining dough into 12 triangles and arrange on a 15" round baking stone with points toward center. Roll dough into a 14" circle with dough and pizza roller to seal seams. Cut out center with a 3" cut and seal and discard. Spread cream cheese mixture over dough to within 1/2 inch of edges:top with pie filling. Roll remaining dough into a rectangle, 6 inches wide and 7 inches long. Cut lengthwise into 12 strips. Twist strips and place in spoke-like fashion over filling. Press ends to seal at center and outer edges. Brush strips with lightly beaten egg white. Bake 25-30 minutes or till golden brown; cool slightly. For glaze, mix remaining powdered sugar and milk until smooth; drizzle over coffee cake. Serve warm. Yields: 12 servings.