Chocolate-apricot tea ring

Yield: 12 Servings

Measure Ingredient
½ cup Dried apricots; chopped
½ cup C sliced almonds; divided
½ cup Semi-sweet chocolate morsels
2 packs Refrigerated breadsticks -11 ounces each
2 tablespoons Apricot preserves
¾ cup Powdered sugar
2 teaspoons Milk; up to 3

Preheat oven to 350°F. Using Food Chopper, chop apricots and almonds. In 1-Qt Batter Bowl, combine apricots, ¼ 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 ¼ 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 <4paws@...> 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 by: Stoneware Sensations, Doris Christopher (Pampered Chef) Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 15, 1998

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