You can make this glorious Guava & Cream Cheese Coffee Cake in just 40 minutes—thanks to a jump start provided by refrigerated crescent dinner rolls.
What You Need
Original recipe yields 8 servings
1/3 cup guava paste
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 egg, separated, divided
1 can (8 oz.) refrigerated crescent dinner rolls
2 Tbsp. PLANTERS Sliced Almonds
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Let's Make It
Heat oven to 375ºF.
Microwave guava paste in medium microwaveable bowl on HIGH 20 to 30 sec. or just until warmed. Add cream cheese and egg yolk; mix well.
Unroll crescent dough on center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide strip down center of dough to within 1/4 inch of ends.
Make cuts, 1-1/2 inches apart, down long sides of dough to within 1/2 inch of filling. Starting at one end, bring opposite strips of dough together over filling; twist gently to secure.
Whisk egg white until foamy; brush onto dough. Sprinkle with nuts.
Bake 22 to 25 min. or until lightly browned.
You'll know it's a special occasion when you get to enjoy a serving of this coffeecake.
Be sure to keep the crescent dough in the refrigerator until you are ready to use it. Cold dough is less sticky making it easier to work with.
Prepare using a can of refrigerated seamless crescent dough.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.