Upside-Down Apricot Pecan Danish
the Editors of
Publications International, Ltd.
Makes 12 rolls
||tablespoons packed dark brown sugar
||cup pecan pieces
||package (11 ounces) refrigerated French bread dough
||tablespoons plus 1 teaspoon diet margarine, divided
||packets sucralose-based sugar substitute
||teaspoons ground cinnamon
||cup finely chopped dried apricots
- Preheat oven to 350°F. Coat 9-inch round nonstick baking pan with nonstick cooking spray. Sprinkle brown sugar, pecans and cinnamon evenly over bottom, and set aside.
- On work surface, or cutting board, unroll the dough. Spread 3 tablespoons margarine evenly over dough. Sprinkle evenly with sugar substitute. Top with apricots. Gently roll dough to form log.
- Using serrated knife, cut log into 12 slices. Place slices, cut side down, in prepared pan; bake 30 minutes or until golden brown. Immediately invert onto dinner plate. Add remaining margarine (2 tablespoons plus 1 teaspoon) to hot pan; stir until melted. Drizzle over danish.
||1 danish slice
|Calories from Fat
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