Apricot Pecan Biscuit Pull-Apart

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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 Nutrition

  • 34 cup chopped pecans
  • 23 cup firmly packed brown sugar
  • 12 cup chopped dried apricot
  • 12 cup butter or 12 cup margarine, melted
  • 12 cup sour cream
  • 1 teaspoon maple flavoring (I use McCormick)
  • 2 (12 ounce) canspillsbury 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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