Thursday, October 14, 2010
Mango Nut Quick Coffee Cake
1/4 c. dried mango or apricot
1/4 c. chopped pecans
1 T. butter
1 c. water
Cook fruit in a small saucepan with water until fruit is softened. Remove from heat. Drain off water. Cut the fruit into tiny pieces while still warm add the butter and with a fork mash into the fruit.
Unroll the 1/2 the sweet rolls half way onto a greased baking sheet. Next unroll the other half of the sweet rolls 1/2 way so that this roll touches the first unrolled dough. Slightly pinch the dough together. Add the fruit and nut mixture on top of the unrolled dough, spreading the mixture evenly over the dough. Using the strips, weave the dough making a criss cross pattern pinching the ends to to one another. Cook according to the package, cover with foil and cook about 4 -5 minutes longer until it looks lightly browned. Frost with the orange frosting provided.
I was creative on Sunday and came up with this recipe because I don't like mango in my dried fruit mix and picked out all the mango and being prudent, I couldn't throw them away!