Chocolate-Apricot Tea Ring
Fresh brewed coffee is all you need to serve with this impressive, yet easy coffee cake filled with tart apricots, sliced almonds and sweet chocolate morsels. Drizzle with a simple powdered sugar glaze to add a crowning touch.
- ½ cup (125 mL) dried apricots, chopped
- ½ cup (125 mL) sliced almonds, chopped, divided
- ½ cup (125 mL) semi-sweet chocolate chips
- 2 pkg (8 oz/250 g each) crescent rolls
- 2 tbsp (30 mL) apricot preserves
- ¾ cup (175 mL) powdered sugar
- 2-3 tsp (10-15 mL) milk
Preheat the oven to 350°F (180°C). Combine the apricots, half of the almonds, and the chocolate chips in a medium mixing bowl.
Unroll the crescent dough into 2 rectangles on a cutting board; do not separate the dough. Using a lightly floured rolling pin, roll the dough to press the seams together. Spread each dough rectangle with 1 tbsp (15 mL) of the preserves; top evenly with the chopped apricot mixture.
Starting with the long side of each rectangle, roll the dough jellyroll style and press seams together to seal. Place the rolls, seam-side down, on the Large Round Stone. Join the ends of rolls together to form a large ring. Use a knife to cut from outside of ring to within 1" (2.5 cm) of the inside of the ring, making cuts at the perforations in the dough. Turn each section on its side, so the filling shows.
Bake for 25–30 minutes, or until it’s golden brown. Remove the pan from the oven and let it cool slightly.
Meanwhile, combine the powdered sugar and milk in a small bowl to make the glaze.
Drizzle the glaze over warm coffee cake and sprinkle with the remaining almonds.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 260, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 33 g, Fiber 1 g, Sugars 19 g (includes 11 g added sugar), Protein 4 g
This coffee cake is best when served the same day it is prepared.