Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 185
Calories from Fat 24 (13%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 13.1mg 4%
Sodium 234.5mg 10%
Potassium 164.4mg 3%
Total Carbohydrate 34.6g 12%
Dietary Fiber 1.3g 5%
Sugars 10.7g
Protein 5.2g 10%

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Recipe Description
Rifrigerated crescent rolls "doctored" with a rich almond filling become an impressive coffee cake to include in your holiday entertarining.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2 Cup(c)  almonds, ground
1/4 Cup(c)  sugar
2 Tablespoon(T)  all purpose flour
2 Tablespoon(T)  margarine, softened
2 Teaspoon(t)  lemon peel, grated
3/4 Teaspoon(t)  almond extract
1/3 Cup(c)  mixed candied fruit
24 Ounce(oz)  refrigerated crescent dinner rolls
1/2 Cup(c)  powdered sugar
2 Tablespoon(T)  almonds, sliced
3 Teaspoon(t)  milk


Heat oven to 375 degrees F. In medium bowl, combine ground almonds, sugar, flour, margarine, lemon peel and 3/4 teaspoon almond extract. Blend well. Stir in candied fruit. Unroll dough. Separate into 16 triangles. Sprinkle about 1 tablespoon almond mixture on each triangle. Starting with shortest side of triangle, roll loosely to opposite point. Place 9 rolls, point side down, in spoke fashion in ungreased 9 inch pie pan. Place remaining 7 rolls, point side down, around edge of pan. Bake at 375° F for 20 to 30 minutes, or until deep golden brown and center is no longer doughy. Remove from oven and let stand 5 minutes. Remove from pan. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Garnish with sliced almonds. Serve warm.

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