1/3 cup powdered sugar
1 egg, seperated
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup canned cherry pie filling
1/2 cup powdered sugar
1 -2 teaspoon milk
Preheat oven to 350 degrees. In a large bowl, combine cream cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth. Unroll crescents and reserve four triangles for decoration. Separate remaining dough into 12 triangles and arrange on a 15" round baking sheet (Baking stone preferably) with points toward the center. Roll dough into a 14" circle to seal the seams. Cut the center out with a glass and discard. Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling. Roll remaining dogh into a rectangle; 6" wide and 7" long. 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 strips with lightly beaten egg white. Bake 25-30 minutes or until golden brown; cool slightly. For Glaze: Mix remaining powdered sugar and milk until smooth. Drizzle over coffee cake.