Easy Almond Topped Kuchen

Easy Almond Topped Kuchen Recipe

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Teresa Clyne


it smells so good when it is baking it is hard to wait. Kids who turn up their noses at other treats have come back for more when this treat is served.


★★★★★ 2 votes


  • 4 pkg
    refrigerated crescent rolls
  • 2--8oz pkg
    cream cheese, room temperature
  • 2/3 c
    granulated sugar
  • 2
    eggs, one is separated
  • 1 tsp
    almond extract
  • 1/4 c
    granulated sugar, mixed with...
  • 1/2 tsp
    cinnamon powder
  • 1 c
    sliced almonds

How to Make Easy Almond Topped Kuchen


  1. Preheat oven to 350 degrees. Open two packages of crescent rolls and spread them out on a 15" cooky sheet, pressing the pieces together so there are no gaps.
  2. Separate one egg, and set aside the eggwhite. Whip together the yolk and one whole egg, about 30 seconds.
  3. Add the whipped egg to cream cheese, 2/3 cup of sugar, and almond extract. Beat on low until creamy and well blended.
  4. Spread the creamed mixture on top of the crescent rolls, be sure to spread mixture to the edge of the pan.
  5. Open the other two packages of crescent rolls and carefully lay them on top of the creamed mixture. The edges of the spread out rolls do not have to touch each other.
  6. Whip the eggwhite until frothy. Pour onto the top layer of rolls, spreading it out with the back of a spoon.
  7. Mix 1/4 C of sugar with the cinnamon. Sprinkle over the eggwhite.
  8. Top with sliced almonds.
  9. Bake at 350 for about 30 minutes or until golden. Then Cool. Cover and refrigerate to store.
  10. Can be served as a breakfast food or a treat.

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