• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Chocolate-Apricot Tea Ring

  • Recipe Submitted by on

Category: Brunch

 Ingredients List

  • 1/2 c Dried apricots; chopped
  • 1/2 c C sliced almonds; divided
  • 1/2 c Semi-sweet chocolate morsels
  • 2 pk Refrigerated breadsticks
  • ---11 ounces each
  • 2 tb Apricot preserves
  • 3/4 c Powdered sugar
  • 2 ts Milk; up to 3


Preheat oven to 350°F. Using Food Chopper, chop apricots and almonds. In
1-Qt Batter Bowl, combine apricots, 1/4 cup of the almonds and chocolate
morsels. Unroll breadstick dough into 2 rectangles on 18" x 12" Grooved
Cutting Board; do not separate dough. Using lightly floured Dough and Pizza
Roller, lightly roll dough to press seams together. Spread each dough
rectangle with 1 tablespoon of the preserves; top evenly with chopped
apricot mixture. Starting at longest side of each rectangle, roll up dough,
jelly-roll fashion; press seams together to seal. Place rolls, seam sides
down, on 13" Round Baking Stone. Join ends of rolls together to form 1
large ring. Using Kitchen Cutters or 5" Self-Sharpening Utility Knife, cut
from outside of ring to within 1 inch of inside of ring. making cuts at
perforations in dough. Turn each section on its side so filling shows. Bake
25-30 minutes or until golden brown. Remove to Nonstick Cooling Rack, cool
slightly. In small bowl, combine powdered sugar and milk; drizzle over warm
coffee cake. Sprinkle with the remaining 1/4 cup almonds. Serve warm or at
room temperature.

Yield: 12 servings.

Approximately 300 calories and 10 grams of fat per serving.


This coffee cake is best when served the same day it is prepared.


To serve, slice with Serrated Bread Knife.

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