Caramel Pecan Dessert Ring
Posted by Rini
1 cup pecans, finely chopped
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla
1 package (17.3 ounces) refrigerated grand-size flaky biscuits (8 biscuits)
1 large red baking apple such as Jonathan
1/4 cup caramel ice cream topping or maple-flavored syrup
Vanilla ice cream (optional)
1. Preheat oven to 375�F. Finely chop pecans. In a bowl, combine pecans and
brown sugar; mix well. Set aside 1/4 cup of the pecan mixture. Add flour to
remaining pecan mixture; mix well. Add egg and vanilla; mix until well blended.
Set filling aside.
2. Separate biscuits; peel each biscuit apart into 2 layers for a total of 16
biscuit halves. Arrange biscuit halves in an overlapping circular pattern 2
inches from edge of large round stone, leaving a 4-inch-diameter opening in
center of baking stone. To create indentation for filling, lightly flour small
end of baker's roller (docker). Beginning in center of each biscuit, roll dough
to a 5-inch width, forming a well that continues around biscuit ring. Spoon
pecan mixture evenly into well in biscuit ring.
3. Cut apple in half; remove stems and core. Place apple halves on cutting
board, cut sides down. Using a rocking motion, crinkle cut each apple half
crosswise into 1/4-inch slices with crinkle cutter. Place 16 apple slices over
filling in a circular pattern. Sprinkle reserved pecan mixture over apples.
4. Bake 25-30 minutes or until golden brown. Drizzle with ice cream topping. To
serve, cut between apple slices using pizza cutter and serve . Serve with ice
cream, if desired.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 1.5 g,
Cholesterol 15 mg, Carbohydrate 26 g, Protein 3 g, Sodium 320 mg, Fiber 1 g