Sunday, July 30, 2017

Cherry-Cream Cheese Coffee Cake

Recipe Update 7-30-17
Cherry-Cream Cheese Coffee Cake

I did try using my white bread recipe and it did work except the dough doesn’t want to brown like a pastry dough. If you wanted to use bread dough you’d have to use an egg wash, a step I don’t want to be bothered with.

It was suggested that I should try using a pie crust dough! Made sense, so I gave it a try. Works great and using the Mazola Oil Crust Recipe it is easy to prepare. In the photo below shows the results. This time I added some chopped walnuts.

Mazola Link:




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Original Recipe:   Cherry-Cream Cheese Coffee Cake
This is just too easy and is it good!

Below is my very first try at this recipe using the Pillsbury Crescent Dough. I plan to tweak the recipe to use my White Bread Recipe and different fillings. What a simple and minimal ingredient preparedness comfort food.


Ingredients:
1 package (3 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
¼ cup sliced almonds
¼ cup chopped maraschino cherries, well drained
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

½ cup powdered sugar
2 teaspoons milk


Directions:
1. Heat oven to 375°F. Grease cookie sheet with shortening. In a small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.

2. If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.

3. Spoon cream cheese mixture lengthwise down center 1/3 of the rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.

4. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5. In a small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.

Link to recipe source:

Link to my bread recipe:
http://livingprepared.blogspot.com/search/label/Baking%20Bread%20with%20100%25%20White%20Flour


4 comments:

  1. Looks delicious Mike. I look forward to your tweaked recipe using your own crust recipe and, perhaps, powdered cream cheese?

    ReplyDelete
    Replies
    1. Anon thanks, it's every bit as good as the deli offering. Because cream cheese has a very short shelf life I looked and found cream cheese powder. I need to buy some and put it on the shelf. As you know there are many uses for it so it is a good item to stock.
      http://shop.honeyville.com/powdered-cream-cheese.html?utm_term=&gclid=EAIaIQobChMI5-ri3ZeP1QIVSU1-Ch0mlQBlEAQYAiABEgI0qvD_BwE

      Delete
  2. Mike,

    Now you've done it!!! You've made me hungry for danish....grrrr..... Looks good Mike!

    ReplyDelete
    Replies
    1. It is soooooo good! I'm trying a biscuit dough recipe to get a flaky crust recipe. Comfort foods are required for comfortable survival.

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Your thoughts are welcome!