Cherry Cream Cheese Coffee Cake – Delicious Recipe:- In spite of the fact that it appears to have been crafted in a bakery, this coffee braid is actually produced with PillsburyTM crescents, which endow it with a flaky texture, a delicious flavor, and an easy preparation process.
Cherry Cream Cheese Coffee Cake – Delicious Recipe
PillsburyTM crescents are used in the making of this coffee braid, which results in a texture that is flaky, a flavor that is exquisite, and a preparation technique that is straightforward. In spite of the fact that it gives the impression of having been crafted in a bakery, it is actually made with PillsburyTM crescents.
Ingredients
- 1package (3 oz) cream cheese, softened
- 2tablespoons granulated sugar
- 1teaspoon almond extract
- 1/4cup sliced almonds
- 1/4cup chopped maraschino cherries, well drained
- 1can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1/2cup powdered sugar
- 2teaspoons milk
Instructions :
Heat the oven to 375 degrees Fahrenheit and set it to preheat. It is recommended that shortening be used to oil the cookie sheet. An electric mixer that is set to medium speed should be used to combine cream cheese and granulated sugar in a small bowl. The mixture should be stirred until it becomes light and fluffy.
All of the ingredients, including almond essence, almonds, and cherries, should be combined and then set aside.
In the event that you are utilizing crescent rolls, you should first unroll the dough onto the baking sheet and then press it into a rectangle measured 13 inches by 7 inches. To close the perforations.
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use a gentle yet forceful pressure. Unroll the dough onto the cookie sheet and press it into a rectangle that is 13 inches by 7 inches. This should be done using a dough sheet. In a manner that is lengthwise, spoon the cream cheese mixture down the middle third of the rectangle starting at the bottom. It is necessary to create incisions that are one inch apart on each long side of the dough rectangle in order to reach the edge of the filling with the dough.
A braided appearance can be achieved by folding the opposing strands of dough over the filling and then crossing them in the middle of the dough. Finish off the ends. Place in the oven and bake for 18 to 22 minutes, or until the top is a golden brown color. After removing the cookie sheet, place it on the rack that is used for cooling. In order to completely chill down, approximately thirty minutes.
In a small bowl, combine the powdered sugar and milk, and stir until the mixture is completely smooth. Apply the mixture to the coffee cake in a drizzled fashion. As a garnish for the dish, you have the option of adding additional almond slices and cherry slices if you so desire. The remaining coffee cake should be removed from the refrigerator and covered before being stored.
Nutrition Information
- 140 Calories
- 7g Total Fat
- 2g Protein
- 16g Total Carbohydrate
- 10g Sugars
