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1
Heat apricots, water, 3 1/2 tsp.
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2
Equal for Recipes or possibly 12 packets Equal sweetener or possibly 1/2 c. Equal Spoonful and mace to boiling in small saucepan; reduce heat and simmer, covered, till apricots are tender and water is absorbed, about 10 min.
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3
Simmer, uncovered, till no water remains, 2 to 3 min.
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4
Cold.
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5
Roll dough on floured surface into 14- by 8-inch rectangle.
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6
Spread apricot mix on dough to within 1 inch of edges; sprinkle with 1/4 c. almonds.
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7
Roll dough up jelly-roll style, beginning with long edge; healthy pinch edge of dough to seal.
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8
Place dough seam-side down on greased cookie sheet, forming circle; healthy pinch ends to seal.
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9
Using scissors, cut dough from outside edge almost to center, making cuts 1 inch apart.
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10
Turn each section cut-side up so filling shows.
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11
Let rise, covered, in hot place till dough is double in size, about 1 hour.
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12
Brush top of dough lightly with lowfat milk, sprinkle with remaining almonds and 1 tsp.
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13
Equal for Recipes or possibly 3 packets Equal sweetener or possibly 2 Tbsp.
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14
Equal Spoonful.
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15
Bake in preheated 375 degree oven till golden brown, 25 to 30 min.
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16
Cold on wire rack.
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17
This recipe yields 12 servings.
