Apricot Kuchen
- 1 box Pillsbury hot roll mix
- 3 1/2 cartons whipping cream (1/2 pt. each)
- 1/2 c. sugar
- 1/2 c. flour
- 2 to 3 cans apricots, cut in small pieces
- Mix the roll mix according to the directions on the box, but do not let it rise again after rolling it.
- Use a large cookie sheet with sides and roll or press the dough out to fit it, making a small ridge around the edges.
- Mix the sugar and flour together and add this to the cream.
- Cook this until thick, stirring constantly.
- Use a double boiler or else put the pan with the cream in a larger pan of water.
- Spread 1/2 of the cream mixture on the dough.
- Put fruit on top of this and bake at 350u0b0 until the edges are golden brown (about 15 to 20 minutes).
- Cool to room temperature and spread the remaining cream on top.
- Sprinkle with cinnamon.
- It is better if it is not refrigerated and it will keep for a day of so without refrigeration.
hot roll, whipping cream, sugar, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=541445 (may not work)