Apricot Pecan Biscuit Pull-Apart |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Submitted by Thelma Ziemmarmann of Newton, Ks. at the Pillsbury Bake-Off 37 (Dallas,1996) $ 2000.00 winner. This pastry is embedded with nuggets of apricot and pecans. Which makes this gooey warm pull-apart welcome at any breakfast or brunch table. We served this at an afternoon meeting and as usual, we had to pass out copies of the recipe! Ingredients:
3/4 cup chopped pecans |
2/3 cup firmly packed brown sugar |
1/2 cup chopped dried apricot |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup sour cream |
1 teaspoon maple flavoring (i use mccormick) |
2 (12 ounce) cans pillsbury golden layers refrigerated buttermilk biscuits |
Directions:
1. Preheat oven to 350°F.
2. Butter a 12 cup bundt pan or a one-piece 10 tube pan.
3. In a large bowl, combine all ingredients except for the biscuits; mix well.
4. Separate dough into 10 biscuits.
5. Cut each biscuit into 4 pieces; place in bowl with pecan mixture.
6. Toss gently to coat.
7. Pour biscuit mixture into buttered pan.
8. Bake for 30-40 minutes or until deep golden brown.
9. Immediately invert onto serving plate; cool 10 minutes.
10. Serve warm.
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