Macadamia Apricot

Breakfast-Brunch
Temps de cuisson: 10 min
Portions: 6

Ingrédients

  • 3 1/2 oz Macadamia nuts,chopped
  • 1/4 cup sugar
  • 1 tablespoon flour
  • 2 tablespoons margarine, softened
  • 1 egg, separated
  • 8 oz can Pillsbury refrigerated crescent rolls
  • 1/4 cup apricot preserves
  • 1/2 teaspoon grated orange peel
  • 5 teaspoons sugar
  • 1 tablespoon flour

  1. Heat oven to 375 degrees. In small bowl, combine 1/2 c. of the chopped nuts, 1/4 c. sugar, l Tbsp. flour, 2 Tbsp. margarine and egg yolk;mix well. Set aside.
  2. Unroll dough into 2 long rectangles on ungreased cookie sheet; overlap long sides 1 inch. Firmly press edges and perforations to seal. Press or roll into a 13x8 inch rectangle. Spread prepared filling lengthwise down center 1/3 of rectangle.
  3. In small bowl, combine preserves and orange peel; spread over filling. To give the braided appearance, fold strips of dough at an angle across filling, alternating from side to side. Fold ends of coffee cake under to seal. Beat egg white slightly; brush over coffee cake.
  4. In a small bowl, combine 5 tsp. sugar, 1 Tbsp. flour, 2 tsp. margarine and remaining macadamia nuts; mix until crumbly. Sprinkle crumbs evenly over coffee cake.
  5. Bake at 375 degrees for 15-25 minutes or until golden. Cool 10-15 min. before serving.

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Détails

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  • Chambres 5

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