Ingredients Jump to Instructions ↓

  1. 4 oz of cream cheese, softened

  2. 1/4 cup apricot preserves

  3. 1/4 cup chopped almonds

  4. 1 tsp flour 8-oz tube Pillsbury crescent roll dough

  5. 1/3 cup powdered sugar

  6. 1/4 tsp almond extract

  7. 1 tsp water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees and lightly grease a cookie sheet. In a bowl, stir together softened cream cheese, apricot preserves and almonds; set aside. Spread flour on a 12x15-inch piece of waxed paper. Unroll crescent roll dough and place on waxed paper. Arrange dough into a large rectangle, pressing all pieces together so perforations in dough no longer show and entire rectangle is flat. Cut dough down the center the long way and twice the short way, forming 6 equal squares of dough. Place equal amounts of apricot mixture in the center of each of the six squares of dough. Then bring all corners of each square of dough together in the middle; pinch edges to seal. Also pinch together seams from center to corners to seal. Place on cookie sheet and bake for 12 to 15 minutes, until kolache become golden brown. Remove from oven and transfer kolache to cooling rack. While kolache are cooling, mix glaze by combining powdered sugar, almond extract and water. Drizzle glaze over top of each kolache.


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