Caramel Pecan Dessert Ring 

1 C. pecans, finely chopped
1/2 C. packed brown sugar
1/4 C. flour
1 egg
1/2 t. vanilla
1 pkg. (17.3 oz.) refrigerated grand-size flaky biscuits (8 biscuits)
1 large red baking apple (such as Jonathan)
1/4 C. caramel ice cream topping OR maple syrup
Vanilla ice cream (optional)

Preheat oven to 375°. In a medium sized bowl, combine pecans & brown sugar, mix well. Reserve 1/4 C. of the mixture. Add flour to remaining pecan mixture; mix well. Add egg & vanilla; mix until well-blended.
Separate biscuits; peel each biscuit apart into 2 layers for a total of 16 biscuit halves. Arrange in an overlapping circular pattern on a baking sheet or stone, leaving a 2" edge and approximately a 4" diameter circle opening in the center. Create an indentation for the filling, forming a well that continues around the biscuit ring, using the small end of a pasta/pastry roller or  the back of a large spoon. Dough ring should be about 5" wide. Spoon pecan mixture evenly into well in ring.
Halve, core, and slice apple halves crosswise into 1/4" slices. Place 16 slices over filling in a circular pattern. Sprinkle reserved pecan mixture over apple slices.
Bake for 25-30 minutes or until golden brown. Drizzle with ice cream topping or maple syrup. Cut into wedges, serve warm with ice cream, if desired. Yield: 16 servings.                          

Recipe from the Spring/Summer 2003 Pampered Chef "Season's Best Recipe Collection"

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