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| This recipe is from Pampered Chef via Petra School. You should go there to see hers because it is much prettier! |
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.
Well I don't know what you think is so wrong with yours! It looks good enough for me to want to try it. I love that it is made so easily with convenient foods like the crescent rolls and cherry pie filling.
ReplyDeleteAs much as I love scratch baking, when it comes to danish - once was enough. It was delicious amazing fabulous and hours and hours and hours of work. So once is enough!
But I will be giving this one a try!