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Bake-Off® Contest 37, 1996
Newton, Kansas

Apricot Pecan Biscuit Pull-Apart

Embedded nuggets of apricot and pecans make this rich and gooey warm pull-apart a welcome addition to any breakfast or brunch.

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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 7
  • servings 12
 

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
2
(12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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