Unroll crescent dough and arrange 12 of the triangles in a circle with wide
ends toward the outside edge of the Large Round Stone - the points will not
meet in the center. Lightly flour and roll out the seams making a 14" circle
with a 3" hole in the center.
Combine the cream cheese, powdered sugar, egg and vanilla and spread over
dough. Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide
end opposite the point and cutting lengthwise to the point). Arrange over filling
evenly in spoke-like pattern. Press ends to seal at center and outer edges.
Bake for 25-30 minutes or until golden brown.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee