Ingredients Jump to Instructions ↓

  1. 1 Maraschino cherries - (10 oz) - drained

  2. 1 Cream cheese - (8 oz) - softened

  3. 1/2 cup 46g / 1.6oz Slivered almonds

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 1/2 teaspoon 2 1/2ml Almond extract

  6. 2 Refrigerated crescent rolls - (8 oz ea)

  7. 1/2 cup 99g / 3 1/2oz Powdered sugar

  8. 1 teaspoon 5ml Milk - (to 2)

  9. 1/4 teaspoon 1 1/3ml Almond extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Reserve 8 to 10 maraschino cherries for garnish; chop remaining cherries. Combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Unroll each can of crescent roll dough into 2 large rectangles; press firmly at edges and perforations to make one large rectangle. Roll or pat into a 15- by 13-inch rectangle. Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle. Place seam-side down on greased baking sheet. Form into a ring, firmly pressing ends together. With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side. Bake in a preheated 350 degree oven 20 to 25 minutes or until golden brown. If necessary, cover with foil during the last 5 minutes to prevent over browning. Carefully remove from pan to wire rack. Combine powdered sugar, milk and almond extract to make a glaze. Drizzle over coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers. This recipe yields 15 servings. Description: "Special enough for company, easy enough to make any time, serve as a coffee cake or a dessert."


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