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Peach Flip

I've used this recipe for years, especially as Christmas gifts for friends and neighbors. Everyone loves it.

40 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup plus 2/3 cup sugar, divided
3/4 cup butter, softened, divided
1/2 cup warm 2% milk (110° to 115°)
2 teaspoons salt
3 eggs
5 to 5-1/2 cups all-purpose flour
1 cup peach preserves
1 cup chopped pecans
2 teaspoons ground cinnamon

Directions

In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, 1/2
cup butter, milk, salt, eggs and 2-1/2 cups flour. Beat until
smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a floured surface; divide in half. Roll
each into a 24-in. x 13-in. rectangle; spread 2 tablespoons butter
and 1/4 cup peach preserves to within 1/2 in. of edges. Combine the
pecans, cinnamon and remaining sugar. Sprinkle over preserves.

2 of 2

Peach Flip (continued)

Directions (continued)

Roll up, jelly-roll style, starting with a long side; pinch seam to
seal. Place, seam side down, on two greased baking sheets; curve
each roll to form a crescent. With a sharp knife, make a lengthwise
slash a third of the way through the center of each to within 2 in.
of each end. Spoon 1/4 cup preserves into each roll.
Bake at 350° for 20-25 minutes or until golden brown. Remove from
pans to wire racks to cool. Yield: 2 loaves (20 slices each).

Nutrition Facts: 1 serving (1 slice) equals 158 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 159 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.