Apple Cheese Coffee Cake!
The first time I had this dessert was during a Pampered Chef party that I was hosting. The original recipe is for Cherry Cheese Coffee Cake but I'm not a big fan of cherries and I much prefer apples, so I always use Apple Filling instead.
If you've never tried this before, you will be surprised at just how darn good it is and how it will look like you've spent hours in the kitchen preparing it. Everytime I've served it to friends they've requested the recipe.
Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1/2 tsp. vanilla or almond extract
21 oz. can apple pie filling
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown.
Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.