1/4 c Butter or margarine; melted
3/4 c Firmly packed light brown
-sugar
1/4 c Pecans or walnuts; chopped
1 c Peach or apricot preserves
1 1/2 ts Cinnamon
2 cn (10 oz) Hungry Jack
-Refrigerated Flaky
Heat oven to 375 degrees. Brush bottom and sides of 10″ tube or 12 cup
Bundt pan with 1 Tablespoon melted butter. Sprinkle bottom of buttered pan
with 2 Tablespoon of the brown sugar and 1/4 cup pecans. Dot with 3
Tablespoon of the preserves. In small bowl, combine remaining brown sugar
and cinnamon. Separate dough into 20 biscuits. Press or roll each into a 4″
circle. Brush 1 side of each biscuit with remaining melted butter; spread
brown sugar mixture over butter. Spoon 1 rounded teaspoon preserves onto
center of each biscuit; fold each in half. Seal top center edge; fold
remaining sides to top center. Place biscuits, sealed side down, around
outside edge of prepared pan, then around inside edge. Bake for 35-40
minutes or until deep golden brown. Cool upright in pan 2 minutes; invert
onto serving plate or waxed paper.
Yields
10 Servings