Cherry Crescent Ring Recipes

Steps:

• Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

Steps:

• Heat oven to 375 degrees.
• Grease cookie sheet.
• Reserve 5 cherries and chop remaining.
• In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
• Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
• Roll or pat out to form a rectangle about 15X13 inches.
• Spread cherry mixture over dough.
• Starting at longer side, roll up, pressing edges to seal.
• On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
• With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
• Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
• In small bowl, combine all glaze ingredients; mix well.\.
• Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
• Store in refrigerator.

Steps:

• Set aside five cherries for garnish. Chop remaining cherries; place in a mixing bowl. Add cream cheese, sugar, almond extract and pecans; beat until blended. Roll crescent roll dough. Place dough together, forming one large rectangle; seal seams and perforations. Fold dough in half lengthwise; roll into an 18-in. x 12-in. rectangle. Spread filling to within 1 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous piece. Bake at 375 degrees F for 20-30 minutes or until golden brown. Cover loosely with foil if the top browns to quickly. Using two large spatulas, carefully remove to a wire rack. For glaze, combine confectioners' sugar, milk and almond extract. Drizzle over warm ring. Garnish with pecans and reserved cherries.

Steps:

• Preheat oven to 375 degrees F.
• Line a heavy large baking sheet with parchment paper and set aside.
• Unroll crescent dough; separate along dough perforations into 16 triangles.
• Overlap 8 dough triangles on prepared baking sheet, forming a 10-inch-diameter dough disk that looks like the sun with a hole in the middle.
• Press edges together to seal the dough "disk".
• Using a rolling pin, roll out almond paste between 2 sheets of waxed paper into a 9-inch diameter disk.
• Place almond disk atop dough disk.
• Spread jam over almond paste.
• Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam.
• Pinch edges of dough disks to seal; tuck edges under.
• Bake for 15-20 minutes, or until golden brown.
• Remove from oven and cool for 10 minutes.
• While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth.
• Drizzle half of glaze over warm crescent.
• Let glaze set for 10 minutes and then drizzle remaining glaze over.
• Decorate with sugar-dipped cherries and small pears, if desired.

Steps:

• Set aside five cherries for garnish. Chop remaining cherries; place in a mixing bowl. Add cream cheese, sugar, almond extract and pecans; beat until blended. Roll crescent roll dough. Place dough together, forming one large rectangle; seal seams and perforations. Fold dough in half lengthwise; roll into an 18-in. x 12-in. rectangle. Spread filling to within 1 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous piece. Bake at 375 degrees F for 20-30 minutes or until golden brown. Cover loosely with foil if the top browns to quickly. Using two large spatulas, carefully remove to a wire rack. For glaze, combine confectioners' sugar, milk and almond extract. Drizzle over warm ring. Garnish with pecans and reserved cherries.