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Apricot Pecan Biscuit Pull-Apart

Serves: 12

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Apricot Pecan Biscuit Pull-Apart recipe on the web!!

Thelma Zieammermann - Newton, Kansas
Bake-Off® Contest 37, 1996 Prize Winner
In 1966 Thelma Zieammermann was a finalist in the Busy Lady Bake-Off® Contest. Now retired, this winner from the seventeenth contest is still busy. She created this quick pull-apart coffee cake as a delicious substitute for time-consuming pecan sweet rolls.


   ___ cup chopped pecans
   ___ cup firmly packed brown sugar
   ___ cup chopped dried apricots
   ___ cup butter, melted
   ___ cup dairy sour cream
   _ teaspoon imitation maple flavoring
   _ (12-ounce) cans flaky refrigerated biscuits


Heat oven to 350°F. Grease 12-cup Bundt pan or ONE-PIECE 10-inch tube pan. In large bowl, combine all ingredients except biscuits; mix well.

Separate dough into 10 biscuits. Cut each biscuit into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture into greased pan.

Bake at 350°F. for 30 to 40 minutes or until deep golden brown. Immediately invert onto serving plate; cool 10 minutes. Serve warm.

Nutrition Per Serving: Calories 380; Protein 5g; Carbohydrate 41g; Fat 22g; Sodium 690mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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