Apricot Pecan Rosettes

Another option for special (or any day) breakfast or brunch? How about the day after – in case you’re not pie-tasting with your coffee? 

 

Or maybe a treat for a special weekend morning party – Mimosas and all?

 

Whatever you decide, these super easy, semi-sweet Apricot Pecan Rosettes will suit any palate: Intense Apricot Fruit Spread, Homemade Pizza Dough, and chopped pecans. That’s it!

 

Apricot Pecan Rosettes 

1 recipe Homemade Pizza Dough*
8 oz. Bonne Maman INTENSE Fruit Spread
1/4 cup chopped pecans, divided
1 Tbs. powdered sugar

 

Preheat the oven to 425 degrees.

 

Roll out the pizza dough between two sheets of parchment until the dough reaches roughly an oval shape.

 

Slather with the apricot preserves.

 

Sprinkle with the chopped pecans, reserving 1 Tbs.

 

Slice the oval, lengthwise into 2″ strips.

 

Roll the strips up and place them in a muffin tin.

 

Bake for 25 minutes, until puffy and golden brown on top.

 

Sprinkle with remaining pecans and dust with powdered sugar!

 

*Homemade Pizza Dough:
1 pkg. active dry yeast (1/4 oz)
1 tsp. white sugar
1 cup warm water
2 1/2 cup all-purpose flour
1/4 cup olive oil, divided
1 tsp. sea salt

 

Preheat oven to 450 degrees.

Dissolve the yeast and sugar in 1 cup warm water and let sit for 5 minutes.

Using a dough hook on a stand mixer (or by hand) combine the dissolved yeast mixture, flour, 2 Tbs. olive oil, and salt. Form into a nice dough ball. Let sit for 10 minutes.

 

Divide the ball into 2-3 smaller pieces and roughly form into a pizza form. Rustic forms are best, in my opinion. Flour your hands to prevent sticking. You can try tossing, rolling, stretching…whatever your heart desires.

Place on a parchment-lined baking sheet and drizzle with oil.

Bake for about 20 minutes, until the top starts to brown.

Remove from oven.