Almond Coffee Cake

By bweber

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup powdered sugar, divided
• 3/4 tsp. almond extract, divided
• 1 egg, separated
• 1 can (8 oz.) refrigerated crescent dinner rolls
• 2 tsp. milk
• 2 Tbsp. PLANTERS Sliced Almonds, toasted

Preparation

Step 1

HEAT oven to 375ºF.

MIX cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended.

UNROLL crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center 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 center 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.