Enjoy the cream cheese surprise inside this quick and easy cherry streudel. This richer version of a Danish pastry is perfect for a Holiday brunch or a weekend treat. You can even prepare the cream cheese and cherry fillings the day before.
Unroll 1 can of crescent rolls. Press into bottom of greased 13x9-inch baking dish, without pressing seams together.
Breat cream cheese, 12/4 cup of the sugar and 1 teaspoons of the vanilla in medium bowl until smooth. Spread over crescent rolls. Misx pie filling, 1 teaspoons cinnamon and remaining 2 teaspoons vanilla. Gently spread over cheese mixture.
Unroll second can of crescent over fruit. Brush top with melted butter. Top with a mixture of remaining 1/4 cup of sugar, nuts and remaining 1 teaspoons cinnamon.
Bake 30 minutes or until dough is golden brown. Let stand 10 minutes. Serve warm.
SUBSTITUTION TIP: Substitute cherry pie filling with apple pie filling. Increase cinnamon used in fruit filling from 1 tsp to 2 teaspoons.