Total Time
Prep 20 mins
Cook 30 mins

I found this recipe in a Pillsbury bake-off cookbook. It makes a beautiful presentation is also delicious.

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Grease cookie sheet.
  3. Reserve 5 cherries and chop remaining.
  4. In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
  5. Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
  6. Roll or pat out to form a rectangle about 15X13 inches.
  7. Spread cherry mixture over dough.
  8. Starting at longer side, roll up, pressing edges to seal.
  9. On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
  10. With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
  11. Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
  12. In small bowl, combine all glaze ingredients; mix well.\.
  13. Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
  14. Store in refrigerator.
Most Helpful

5 5

My mother made this pastry every Christmas morning and now I make it for my family. It is a little tricky to get it into the crescent shape, but worth the effort. My recipe calls to reserve 5 cherries cut in half to decorate the top of the crescent when done icing and sprinkling with nuts. Very tasty and festive!