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Add a photoServings: 12
Ingredients
- 1/2 c. Butter or possibly margarine, softened
- 1 c. Lowfat sour cream
- 2 c. Flour
- 1 can (12 ounce) Apricot cake pastry and dessert filling
- 1/4 c. Sugar
- 1/2 c. Pecans, minced
- 1 tsp Lemon peel, grated
Directions
- Heat butter. For dough, combine butter and lowfat sour cream, blending well. Stir in flour to make a soft dough. (It's easiest to work mix dough with fingers.) Turn out onto lightly floured surface. Knead into ball. Wrap tightly and refrigeratethoroughly. Combine apricot filling, sugar, pecans and lemon peel; mix thoroughly. Preheat oven to 375 . Divide dough into thirds. Keep portions not being used in refrigerator.
- Roll 1/3 of dough into rectangle with melted butter. Spread even with 1/2 c apricot filling. Roll up, beginning at wide side. Place roll on cookie sheet. Cut into 1 inch strips, but don't pull apart. Bake 20-25 min. Cut slices apart to remove to wire racks. Dust with powdered sugar.
- Cold. Repeat.
- Makes 42.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 213 | |
| Calories from Fat 117 | 55% |
| Total Fat 13.39g | 17% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 70mg | 3% |
| Potassium 62mg | 2% |
| Total Carbs 20.98g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.0g | 3% |
| Protein 2.85g | 5% |
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