Cherry Cheese Coffee Cake

Another Pampered Chef favorite of mine. Whenever I make this, I never have leftovers. I have had people insist it must be from a bakery. I say of course it is, MINE!! The extra effort into the presentation makes all the difference!

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1⁄3 cup powdered sugar
• 1  egg, seperated
• 1⁄2 teaspoon vanilla or 1⁄2 teaspoon  almond extract
• 2 (8 ounce) packages  refrigerated crescent dinner rolls
• 1  cup  canned cherry pie filling
• 1⁄2 cup powdered sugar
• 1 -2  teaspoon milk

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine crean cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
3. Unrool crescent rolls and reserve four triangles for decoration.
4. Separate remaining dough into 12 triangles and arrange on a 15" round baking sheet (Baking stone preferably) with points toward the center.
5. Roll dough into a 14" circle to seal the seams.
6. Cut the center out with a glass and discard.
7. Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
8. Roll remaining dogh into a rectangle; 6" wide and 7" long.
9. Cut lengthwise into 12 strips.
10. Twist strips and place in a spoke-like fashion over filling.
11. Press ends to seal at center and outer edges.
12. Brush strips with lightly beaten egg white.
13. Bake 25-30 minutes or until golden brown; cool slightly.
14. For Glaze: Mix remaining powdered sugar and milk until smooth.
15. Drizzle over coffee cake.