2 cans crescent rolls
1 (8 oz.) cream cheese
1 can cherry pie filling
1 egg, separated
1/2 tsp. almond extract
1/3 c. powdered sugar
1 to 2 tsp. milk
1/2 c. powdered sugar

Preheat oven to 350°F. In a 2-quart bowl, combine cream cheese, 1/3 cup powdered sugar, egg yolk and vanilla. Mix until smooth. Unroll crescent dough and reserve 4 triangles for decoration. Separate remaining dough into 12 triangles and arrange on 15-inch round stone with points toward center. Roll dough into a 14-inch circle. Cut out a 3-inch hole in center. Spread cream cheese mixture over dough to within 1/2-inch of edges. Top with pie filling. Roll remaining dough into a rectangle. Cut lengthwise into 12 strips. Twist strips and place in a spoke like fashion over filling. Press ends to seal at center and outer edges. Brush with egg white.

Bake 25 to 30 minutes or until golden brown. Cool slightly.

For glaze, mix remaining powdered sugar and milk until smooth. Drizzle over coffee cake. Serve warm.

Yields 12 servings; approximately 260 calories and 13 grams of fat per serving.