There’s nothing that tastes better on a chilly, early morning than a cup of hot coffee or tea with a slice of homemade coffeecake. I remember my mom making several coffeecakes on a Friday afternoon so we’d have them for the weekend.
My dad left for work early in the morning on weekdays, so she didn’t have much time to whip up breakfast on those days, but on the weekends, she made special breakfasts, which often included those yummy coffeecakes. They were so good sometimes my dad couldn’t resist sneaking a piece on Friday night before he went to bed.
This recipe for Cherry Cheese Braid reminds me of those delicious breakfast treats my mom made all those years ago. It’s so good even your picky youngsters who won’t eat bacon and eggs will gladly gobble up a slice of this delicious coffeecake.
Best of all, since this recipe starts with a can of crescent dinner rolls, it’s easy to make, and the dough is light and rich. And, while the recipe calls for cherry pie filling, you can use blueberry, apple or any of your family’s favorite fruit filling.
CHERRY-CHEESE BRAID
1 (8-ounce) can crescent dinner rolls
1/2 cup cream cheese with pineapple
2 tablespoons sugar
1 egg, separated
1/2 cup drained, chopped cherry pie filling or 1/2 cup chopped candied red cherries
1 tablespoon water
1 teaspoon sugar
GLAZE:
1/3 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk
Heat oven to 375. Spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet forming a 13-by-7-inch rectangle. Firmly press perforations to seal.
In medium bowl, combine cream cheese and 2 tablespoons sugar; beat well. Beat in egg yolk. Stir in cherries.
Spoon mixture, lengthwise, down center of dough rectangle in 2-1/2-inch-wide strip. With scissors or sharp knife, cut 1-inch-wide strips on each side of cream cheese filling to within 1/2 inch of filling. Alternately cross strips over filling.
In small bowl, combine egg white and water; beat well. Brush egg white mixture over dough. Discard any remaining egg white mixture. Sprinkle with 1 teaspoon sugar.
Bake at 375 degrees for 17 to 22 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
Meanwhile, in small bowl, blend powder sugar, almond extract and enough milk for desired drizzling consistency. Drizzle over warm braid. Cool 15 minutes before slicing. Serve warm. Store in refrigerator. Makes 8 servings.
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