Macadamia Apricot Coffee Cake

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

Heat oven to 375 degrees. In a small bowl, combine 1/2 cup of the chopped macadamia nuts, 1/4 cup sugar, 1 tablespoon flour, 2 tablespoons margarine and egg yolk; mix well. Set aside.

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. In a 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.

In a small bowl, combine 5 teaspoons sugar, 1 tablespoon flour, 2 teaspoons margarine and remaining macadamia nuts; mix until crumbly. Sprinkle crumbs evenly over coffee cake. Bake at 375 degrees for 15 to 25 minutes or until deep golden. Cool 10 to 15 minutes before serving.

Back to Recipe