Chocolate-apricot tea ring
Last updated 6/12/2012 1:16:04 AM. Recipe ID 45748. Report a problem with this recipe.
Title: Chocolate-apricot tea ring
Yield: 12 Servings
1/2 c Dried apricots; chopped
1/2 c C sliced almonds; divided
1/2 c Semi-sweet chocolate morsels
2 pk Refrigerated breadsticks
---11 ounces each
2 tb Apricot preserves
3/4 c Powdered sugar
2 ts Milk; up to 3
Preheat oven to 350°F. Using Food Chopper, chop apricots and almonds.
In 1-Qt Batter Bowl, combine apricots, 1/4 cup of the almonds and
chocolate morsels. Unroll breadstick dough into 2 rectangles on 18" x
12" Grooved Cutting Board; do not separate dough. Using lightly
floured Dough and Pizza Roller, lightly roll dough to press seams
together. Spread each dough rectangle with 1 tablespoon of the
preserves; top evenly with chopped apricot mixture. Starting at
longest side of each rectangle, roll up dough, jelly-roll fashion;
press seams together to seal. Place rolls, seam sides down, on 13"
Round Baking Stone. Join ends of rolls together to form 1 large ring.
Using Kitchen Cutters or 5" Self-Sharpening Utility Knife, cut from
outside of ring to within 1 inch of inside of ring. making cuts at
perforations in dough. Turn each section on its side so filling
shows. Bake 25-30 minutes or until golden brown. Remove to Nonstick
Cooling Rack, cool slightly. In small bowl, combine powdered sugar
and milk; drizzle over warm coffee cake. Sprinkle with the remaining
1/4 cup almonds. Serve warm or at room temperature.
Yield: 12 servings.
Approximately 300 calories and 10 grams of fat per serving.
This coffee cake is best when served the same day it is prepared.
To serve, slice with Serrated Bread Knife.
Busted by Gail Shermeyer <firstname.lastname@example.org>
NOTES : Fresh brewed coffee is all you need to serve with this
impressive , yet easy cojclee cake filled with tart apricots, sliced
almonds and sweet chocolate morsels. Driah with a simple powdered
sugar glaze to add a crowning touch. Recipe
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