We made this on a whim from my 1990s Pampered Chef cook book, and it was AMAZING!! It calls for a baking stone, which I used, but I'm sure a baking sheet would be fine, assuming you can fit it.
Let's be real, it's pretty much dessert for breakfast so don't get too carried away. I will offer the disclaimer now: THESE ARE NOT HEALTHY. They are a yummy treat that you will enjoy very much -- then go for a 4 mile run. :)
Ingredients:
2 packages refrigerated crescent rolls
1 package (8oz) cream cheese, softened
1/4 cup powdered sugar
1 egg yolk
1/2 tsp vanilla extract
1 can (21oz) apple pie filling
Directions:
1. Preheat oven to 350 degrees.
2. Unroll crescent tolls and separate into 16 triangles. Arrange 12 triangles in a circle with wide ends toward the outside of baking stone. Keep your points from meeting. You'll mess with this later.
3. Roll the dough so the seams come together. Then form a slightly raised edge along the outside and the center (See, I told you you'd be messing with it!)
4. In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla. Stir until smooth. Spread over the dough.
5. Spread pie filling evenly over the cream cheese mixture.
6. Using a pizza cutter, cut your remaining 4 dough triangles into thirds (so you have 12 skinny ones.) Arrange them evenly over top of the filling so it looks like bicycle spokes.
7. Bake 25-30 minutes, or until dough is golden brown. Cool 15 minutes to set.
8. Eat up! Remember to use self-control. It is very easy to eat 3, 4, 5, 6 pieces without even realizing it. SO GOOD!
The cookbook also included a recipe for a glaze, if you want to up the sugar- and taste-anty.
1/4 cup powdered sugar + 2-3 tbsp milk -- whisk until smooth and drizzle over the coffee cake after baking. (I added a little vanilla to mine too!)
No comments:
Post a Comment