Pumpkin-Pecan Braid

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Spray cookie sheet with nonstick cooking spray.
  • Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
  • Stir in 1/2 cup pecans.
  • Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
  • Press to form 13 x 7-inch rectangle.
  • Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
  • With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
  • Fold strips at an angle across filling, overlapping ends and alternating from side to side.
  • Beat egg white in a small bowl until foamy; brush over dough.
  • Bake 20 to 30 minutes or until deep golden brown.
  • Immediately remove from cooking sheet to a serving platter.
  • Blend powdered sugar and enough milk to make drizzling consistency.
  • Drizzle over warm coffee cake.
  • Sprinkle with pecans.
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