Apricot-Almond Coffee Cake

(4)
1 reviews.
  • 20 min prep time
  • 1 hr 20 min total time
  • 7 ingredients
  • 12 servings

Ingredients

1
package (3 oz) cream cheese, softened
1/2
cup almond paste, crumbled
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3
cup apricot preserves
1/2
cup powdered sugar
2
teaspoons milk
1
tablespoon sliced almonds

Directions

  1. 1 Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
  2. 2 Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
  3. 3 On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and cross in center to make a braided appearance; seal ends.
  4. 4 Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 40 minutes.
  5. 5 In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. Garnish with sliced almonds. Serve warm or cool.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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