Apricot Coffee Cake

Breads, Brunch, Creative Cookery, Easter, Ham, Holiday, Luncheon


1 can refrigerated crescent rolls

1/2 cup apricot preserves

3 ounces cream cheese softened

shredded coconut optional


1/2 cup powdered sugar

2 tsps milk


Heat oven to 375 degrees. Grease cookie sheet.

Unroll dough onto greased cookie sheet. Press into 13x7" rectangle, firmly pressing perforations to seal.
Spread cream cheese down the center, 3" wide. Top with the apricot preserves.

On each long side make cuts 1" apart to edge of filling. Fold opposite strips of doggh over the filling and cross center to make a braided appearance. Seal ends.

Bake 18-22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely.

Drizzle: In a small bowl, mix powdered sugar & milk.
Drizzle over cooled coffee cake.
Garnish with sliced almonds, pistachios or other chopped nuts -- if desired.