Total Calories: 100
At least 3 hours or up to 3 days before serving:
Grease a 13 x 9 x 2-inch baking pan. In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.
In a medium bowl, combine flour, sugar and salt. With a pastry blender or two knives, cut in butter or margarine until pieces are the size of small peas. Add egg and yeast mixture blend until mixture forms a ball. Cover and chill at least 30 minutes or up to 2 hours.
In a medium bowl, combine preserves, pecans, apricots and sugar set aside.
Preheat oven to 375°. Divide dough into two portions. Cover one portion and refrigerate. On a lightly floured surface, roll other portion of dough into a 13 x 9-inch rectangle. Carefully fit into pan. Spread apricot filling over dough, leaving a 1/2 -inch border on all sides. Roll remaining dough into a 13 x 9-inch rectangle. Place on top of fruit mixture lightly press edges to seal. Bake for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cover tightly until ready to use.
Just before serving:
Dust with powdered sugar.
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