Cream Cheese Filled Coffee Cake
Ingredients:
- cream cheese - 8 ounces
- sugar - 1/3 cup
- grated lemon zest - 1 t
- lemon juice - 2 t
- Bisquick mix - 2 cups
- cream cheese - 3 ounces
- cold margarine OR butter - 1/4 cup
- milk - 1/3 cup
- sugar - 2 T
- ground cinnamon - 1/2 t
- pie filling of choice - 21 ounce can
- chopped walnuts, opitional - 1/4 cup
Instructions:
In a bowl, beat 8 ounces cream cheese, 1/3 cup sugar, lemon zest and juice until smooth; set aside.
In a second bowl, with a pastry cutter, cut 3 ounces cream cheese and butter into Bisquick until crumbly. Stir in milk. Place dough on work surface sprinkled with Bisquick mix; roll in Bisquick mix to coat, knead 8 - 10 times.
Roll dough into 12 x 9 inch rectangle, place on greased cookie sheet. Spread cream cheese mixture down center of rectangle. Make cuts, 2 1/2 inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix together 2 T sugar and cinnamon; sprinkle over top.
Bake in preheated 425 degrees for 12 - 15 minutes or until golden brown. Cool 10 minutes, place on cooling rack; cool completely. Spoon pie filling down center of coffee cake, sprinkle walnuts over pie filling. Store in refrigerator.
