2 packages (3 oz. each) of cream cheese, soften
1/3 cup powdered sugar
1 egg, separated
1/2 tsp. almond extract
2 cans (8 oz. each) refrigerated crescent rolls
2 cups cherry pie filling
Glaze, optional:
1 cup powdered sugar
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1/4 cup softened butter or margarine
Enough milk to make glaze consistency

Preheat oven to 350 degrees. Make the coffee cake filling by beating together the cream cheese, powdered sugar, egg yolk and almond extract. Set aside. Remove rolls from can (there are 8 in each)., reserving 4 for the top of the coffee cake. Arrange the remaining 12 pieces on a round, 13-inch baking stone or large cookie sheet, placing the points in the center like wedges of pie. Press the dough together to make a one-piece crust, except for the center. Fold up the tips at the center to make a round hole in the middle of the coffee cake. Spread cream cheese mixture over the dough and drizzle with pie filling. Press the 4 reserved strips together to make 1 long piece of pastry measuring 5 by 9-inches. Cut dough into 8 strips, each measuring 1-inch wide and 5-inches long. Twist each strip and lay over filling like spokes on a wheel. Fold dough over spokes around the outer edge. Fold the tips of the spokes under the inside edge of the circle in the middle. Beat the remaining egg white and brush on the dough. Bake 25 or 30 minutes. Drizzle with glaze, if desired, while coffee cake is still warm. Serve warm. Serves 10 to 12.
To make glaze, beat together until creamy the sugar, almond and vanilla extracts and the softened butter, gradually adding just enough milk to make glaze consistency.