*INGREDIENTS:

+Coffee Cake & Topping

°2 packages (8 oz each) chilled croissants

°1 pkg (8 oz) cream cheese, softened

°1/4 cup powdered sugar

°1 egg

°1/2 teaspoon vanilla or almond extract

°1 can (21 oz) cherry pie filling

+icing

°1/2 cup powdered sugar

°2-3 teaspoons of milk

*DIRECTIONS

Preheat the oven to 350°F. Unroll the croissant dough. Separate to 16 triangles, reserving 4 triangles for decorate. On the large round stone with handles, arrange 12 triangles in a circle with the wide ends toward the outer edge of the baking stone and the tips toward the center. (The dots will not meet. ) Using a lightly floured Baker's Roller®, roll out the dough into a 14-inch circle, pressing the seams together to seal and leaving a 3-inch gap. hole in the center.

For filling, in a regular dough bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using the classic scraper. Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling.

Using a pizza cutter, cut each remaining triangle into thirds starting at the wide end opposite the tip and cutting lengthwise to the tip. Arrange the strips of dough evenly in the shape of spokes over the filling. Press the ends to seal the center and outer edges. Bake 25 to 30 minutes or until golden; cool slightly.

For frosting, mix powdered sugar and milk until smooth; drizzle the coffee cake using a V-shaped cookie cutter. Cut into 12 pieces and serve hot using the mini serving spatula.

Enjoy !