16 ounce maraschino cherries red finely minced drained
1 cranberry-orange relish finely minced seeded
16 ounce peach preserves
1.8 cups pecans divided coarsely chopped
7 servings powdered sugar sifted
0.5 teaspoon salt
0.3 cup sugar
2 tablespoons sugar
0.8 cup warm vegetable oil (105° to 115°)
7 servings vegetable oil
0.8 cup warm water (105° to 115°)
Equipment
bowl
baking sheet
oven
mixing bowl
Directions
Combine flour, 2 tablespoons sugar, and salt in a large mixing bowl; mix well. Make a well in center of mixture.
Combine water and oil; add to dry ingredients, mixing well.
Add eggs; mix well. Turn dough out onto a floured surface, and knead 5 minutes or until dough is smooth and elastic. Cover dough with a warm bowl, and let rest 30 minutes.
Combine next 7 ingredients in a large mixing bowl, mixing well.
Add preserves and pineapple; mix well. Set aside.
Divide dough into 7 equal portions.
Roll 1 portion into a 15- x 10-inch rectangle, rolling as thin as possible without tearing.
Brush surface of dough with oil.
Combine cinnamon and 1/4 cup sugar; sprinkle 2 teaspoons sugar mixture evenly over surface of dough. Set remaining sugar mixture aside.
Spread 1 1/2 cups fruit mixture along wide end of dough, leaving a 1-inch margin along outside edges.
Sprinkle 1/4 cup pecans over fruit mixture.
Starting at wide end, roll up jellyroll fashion, turning edges under. Pinch seams together to seal.
Place on a well-greased baking sheet; brush top with oil.
Sprinkle lightly with reserved sugar mixture. Repeat procedure with remaining portions of dough.
Bake at 350 for 30 minutes or until lightly browned.
Remove from baking sheets and cool on wire racks.
Cut into 1- inch pieces, and sprinkle with powdered sugar.
