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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 3/4 cup icing sugar, divided
- 3/4 tsp. almond extract, divided
- 1 egg, separated
- 1 can (235 g) refrigerated crescent dinner rolls
- 2 tsp. milk
- 2 Tbsp. sliced almonds, toasted
Method
- Heat oven to 375 degrees F.
- Mix cream cheese, 1/4 cup sugar, 1/2 tsp.
- extract and egg yolk until blended.
- Unroll crescent dough onto centre of baking sheet; firmly press seams and perforations together to seal.
- Spread cream cheese mixture into 3-inch-wide lengthwise strip down centre of dough to within 1/4 inch of short ends.
- Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture.
- Starting at one short end, bring opposite strips of dough together over filling, then twist gently in centre to secure.
- Whisk egg white until foamy; brush onto dough.
- Bake 18 to 22 min.
- or until lightly browned.
- Cool 15 min.
- Mix remaining sugar, extract and milk until blended; drizzle over coffee cake.
- Sprinkle with nuts.
