Light cherry cheese coffee cake

12 Servings

Ingredients

Quantity Ingredient
1 pack Light cream cheese --
Softened
⅓ cup Powdered sugar
1 large Eggs -- separate out yolks
½ teaspoon Vanilla or almond extract
1 pack Refrigerated French bread
Dough
1 cup Light cherry pie filling

Directions

Preheat oven to 350. Combine cream cheese, sugar, egg yolk and extract in Batter Bowl until smooth. Carefully unroll French bread dough and place over 15-inch Baking Stone. Spread cream cheese mixture evenly down center of dough; about 4 inches wide. Top with pie filling. Cut 10 slits, 1½ inches wide on each long side of dough surrounding cherry mixture. To braid, fold strips of dough at an angle across cherry mixture alternating dough strips from one side to the other. Fold ends to seal. Car efully shape braid into a candy cane shape on Stone. Beat egg white with Mini=Whipper and brush on dough with Pastry Brush. Bake 25-30 minutes or until golden brown. Serve warm. Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:12:54 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

Related recipes