Caramel Pecan Dessert Ring

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 egg 

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 375ºF. 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