two packages (8-count) refrigerated crescent rolls, divided use
1/2 cup chocolate chips
Icing Glaze:
1-1/2 cups powdered sugar
two to three Tablespoons milk or cream
1/4 teaspoon almond extract
Preparation:
Preheat oven to 350 F. Line a 9 by 13-inch baking pan with nonstick foil.
Make the filling first by placing cream cheese, sugar, egg, & vanilla in to the bowl of a food processor fitted with the metal blade. Method until combined. Add cherries & pulse until the cherries are coarsely chopped. Add pecans & pulse a couple of times, only until combined.
Open one tube of the crescent rolls & unroll the dough. Place in the bottom of the prepared pan & press to fit the bottom of the pan, sealing any perforations.
Open the remaining tube of crescent rolls & separate the triangles. Cut each triangle in half lengthwise so you have 16 narrow triangles. Start at finish of the pan, placing triangles across the width, stretching each dough triangle to fit the width of the pan, alternating to opposite sides of the pan. (The first triangle will stretch from top to bottom, the next from bottom to top, etc.) The top will be covered by the crescent dough, with the sides of the dough touching closely, but not overlapping.
Spread evenly with the filling.
For the icing glaze, whisk together powdered sugar, milk or cream, & almond extract until smooth, adding milk or cream to get to a barely drippable consistency. Spoon icing in to a zip-top bag, squeeze out all the air, & seal. Snip a corner from the bottom of the bag & drizzle icing over the top of the coffee cake in a zig-zag pattern. Let sit, uncovered, for the icing to firm up about one hour. Cut & serve.
Bake for 30 minutes. Remove from oven & immediately sprinkle evenly with the chocolate chips. Let icy to room temperature.
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