Pineapple Crisscross Coffee Cake
|1/2||sweet dough recipe (such as the dough for “Raisin Pecan Cinnamon Rolls”|
|3 T.||butter, melted|
|1 ½ cups||drained crushed pineapple|
|1 cup||toasted coconut|
|½ c.||brown sugar|
|1||slightly beaten egg white|
|½ cup||slivered almonds, toasted|
Preheat oven to 375 degrees.
- Grease cookie sheet.
- Mix filling ingredients together: pineapple, coconut, brown sugar and cinnamon
- Divide dough into portions. Roll dough into 12 x 8” rectangle and place on baking sheet. Brush dough with melted butter. Spread filling lengthwise down the center third of the dough. With scissors make cuts 2 inches from the side at 1 inch intervals along edges of dough. Alternately fold strips over filling in herringbone fashion. Let rise until double, 45 minutes.
- Brush top with egg white and sprinkle with almonds. Bake 25-30 minutes. Serve warm.
Recipe courtesy of Mabel Huseby & Reynola Pakusich