A quick and easy way to make an otherwise difficult dessert.
|2 8-oz. pkgs.||Cream Cheese|
|2 8-oz. cans||Crescent Rolls, refrigerated dough|
|1 21-oz. can||Cherry Pie Filling|
|3/4 cup||Powdered Sugar|
Set out the Cream Cheese to soften at room temperature. Grease a 13x9" baking pan.
In a small bowl, mix together the cream cheese, Egg, Sugar and Vanilla until well blended.
Preheat the oven to 350°F.
Unroll but do not separate 1 can of the Crescent Rolls and press into the bottom of the baking pan, pressing the seams together. Spread the cream cheese mixture over the dough to within 1/2" of the sides of the pan. Drop the Cherry Pie Filling by spoonfuls evenly over the cream cheese mixture.
Unroll but do not separate the other can of the Crescent Rolls and press on a sheet of waxed paper into a 13x9" rectangle, pressing the seams together. Using the waxed paper, align it dough side down over the baking pan and atop the fillings and gently remove the waxed paper. Use a fork or your fingers to seal the top dough to the bottom dough along the sides of the pan.
Bake for 30 minutes until browned. Remove from the oven to a rack to cool.
Measure the Powdered Sugar and the Milk. Stir half of the milk into the powdered sugar, add more of the milk, a little at a time, as necessary to moisten all of the sugar and to form an icing that runs in a ribbon off the end of a spoon. Decoratively drizzle those ribbons of icing over the top of the strudel while still warm, but not hot.
Cut into serving size pieces and serve. Refrigerate any leftovers.
I see no reason you couldn't substitute a different flavor of pie filling. In fact, I saw one recipe on the web that omitted the pie filling all together calling it a Cheese Danish.
You should be able to find and substitute Pillsbury Crescent Recipe Creations Seamless Dough Sheet refrigerated dough for the Crescent Rolls. That will save you from having to press the seams together and is much easier to handle and press into shape.
Source: Arlene Berberich, my aunt and godmother.
Yield: 1 13x9" pan
Nutrition Facts per Serving:
22g Fat (44.6% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
0 Non-Fat Milk
2 1/2 Other Carbohydrates.
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