1. Heat oven to 350°F. 2. Cut 1/2 cup butter into 1 cup flour. 3. Sprinkle 2 T. water over flour mixture; mix with a fork. 4. Shape into roll with floured hands. 5. Pat and shape into wreath shape, 11 1/2 inches in diameter with 4 inch wide side and 3 1/2- inch hole in center on ungreased cookie sheet. 6. Beat cream cheese, sugar and egg yolk in small bowl until light and fluffy, about 3 minutes. 7. Spread evenly over wreath to within a 1/4-inch of edges. 8. Heat 1/2 cup butter and 1 cup water to rolling boil in a 2 quart saucepan, remove from heat and quickly stir in the almond extract and 1 cup flour. 9. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. 10. Add eggs, beat until smooth and glossy. 11. Spread evenly over cream cheese mixture. 12. Bake until topping is crisp and lightly browned, 40 to 45 minutes; cool (topping will shrink and fall). 13. Drizzle with glaze and garnish with cherries. 14. Glaze: Mix 1 1/2 cups powdered sugar, 1 1/2 teaspoon vanilla, and 1 to 2 tablespoon hot water until smooth and desired consistency. ---------------------------------------------------------------------------
Nutrition
Ingredients
