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Apricot Pecan Biscuit Pull-Apart

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Pillsbury Kitchens
Updated Jun 8, 2018
Bake-Off® Contest 37, 1996
Thelma Zieammermann
Newton, Kansas
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Embedded nuggets of apricot and pecans make this rich and gooey warm pull-apart a welcome addition to any breakfast or brunch.

Apricot Pecan Biscuit Pull-Apart

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 12
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Ingredients

  • 3/4 cup chopped pecans
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup chopped dried apricots
  • 1/2 cup butter, melted
  • 1/2 cup sour cream
  • 1 teaspoon maple flavor
  • 1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 12-cup fluted tube cake pan or one-piece 10-inch tube pan. In large bowl, combine all ingredients except biscuits; mix well.
  • Step 
    2
    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.
  • Step 
    3
    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

380 Calories
22g Total Fat
5g Protein
41g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
380
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
8g
40%
Cholesterol
25mg
8%
Sodium
690mg
29%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
17g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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