Prep 20 mins
Cook 30 mins
I found this recipe in a Pillsbury bake-off cookbook. It makes a beautiful presentation is also delicious.
- 1 cup maraschino cherry, drained
- 8 ounces light cream cheese, softened
- 3⁄4 cup almonds, sliced
- 1⁄2 cup sugar
- 1⁄2 teaspoon almond extract
- 2 (8 ounce) cans crescent rolls
- 2 tablespoons almonds, sliced
- 1 cup powdered sugar
- 4 teaspoons milk
- 1⁄4 teaspoon almond extract
- Heat oven to 375 degrees.
- Grease cookie sheet.
- Reserve 5 cherries and chop remaining.
- In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
- Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
- Roll or pat out to form a rectangle about 15X13 inches.
- Spread cherry mixture over dough.
- Starting at longer side, roll up, pressing edges to seal.
- On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
- With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
- 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.
- In small bowl, combine all glaze ingredients; mix well.\.
- Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
- Store in refrigerator.
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!