1 (12-ounce) can refrigerated flaky biscuits
1 tablespoon butter, softened
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/3 cup light corn syrup
1-1/2 teaspoons vanilla
1 egg
1/2 cup pecans, coarsely chopped, lightly toasted
GLAZE:
1/3 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk
Preheat oven to 350-degrees F. Lightly grease 9-inch round or square baking pan.
Spread 2/3 apple pieces in greased pan. Separate dough into; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining apples.
In a small bowl, combine remaining , brown sugar, cinnamon, corn syrup, vanilla and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
Bake for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
Blend together glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm. Store in refrigerator. Makes 8 servings.
