Everyone came over to the house on Christmas morning for breakfast and Santa stockings, and I wanted to try something new. I found this yummy cherry cheese Danish recipe, shaped into candy canes. They were a big hit! Since the recipe made two big pans, I sent one with my darling daughter Tess to take to her future in-laws. (We got Tess and Josh on Christmas Eve, and then they drove to southern Oregon for Christmas Day dinner; the kids spent Thanksgiving Day with his family, so it’s only fair to share – right?)
Cherry Cheese Coffee Cake
Source: Pampered Chef
Danish & Filling
3 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese, softened to room temperature
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and arrange into two candy canes, each candy cane with 1 1/4 pkgs. of crescent rolls, using the remaining half package to cut strips to lay over the top. In a medium mixing bowl, combine with a wooden spoon the cream cheese, powdered sugar, egg & vanilla and spread over dough, split between each candy cane. Top each with half the pie filling. Cut the remaining dough into strips and lay in a stripe pattern. Press ends to seal. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cakes.
