Dough
2 packages (1/4 oz each) active dry yeast
1/2 cup warm water(110 to 115°)
8 oz sour cream
1/2 cup sugar, divided
1 cup butter or margarine, softened
4 cups all-purpose flour
4 eggs
Filling
2 packages (one 8 oz., one 3 oz.) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon almond extract
1 can (21 oz.) cherry pie filling
Glaze
2 cups powdered sugar
1/4 cup milk
1 teaspoon almond extract
Cherry Cheese Loaves
Recipe
Instructions
In a large mixing bowl, dissolve yeast in warm water. In a saucepan, heat sour cream and butter to 110-115°. Add to yeast mixture. Add sugar and eggs; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate overnight.
In a small mixing bowl, beat cream cheese, sugar, egg and almond extract until smooth; set aside turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 8-inch rectangle. Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over cream cheese. Fold lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased baking sheets.
With a sharp scissors, make several 1-inch diagonal cuts near the center of loaves. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until lightly browned. Cool on wire racks. Combine glaze ingredients; drizzle over loaves. Refrigerate leftovers. Makes 4 loaves.
In a small mixing bowl, beat cream cheese, sugar, egg and almond extract until smooth; set aside turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 8-inch rectangle. Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over cream cheese. Fold lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased baking sheets.
With a sharp scissors, make several 1-inch diagonal cuts near the center of loaves. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until lightly browned. Cool on wire racks. Combine glaze ingredients; drizzle over loaves. Refrigerate leftovers. Makes 4 loaves.