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Pumpkin Pecan Braid

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Ingredients
  Canned pumpkin 3⁄4 Cup (12 tbs)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon 1⁄8 Teaspoon
  Ginger 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Egg 1
  Egg 1 , separated
  Pecans 1⁄2 Cup (8 tbs), chopped
  Chopped pecans 1⁄2 Cup (8 tbs)
  Dinner rolls 1 Can (10 oz), refrigerated
  Refrigerated crescent dinner rolls 14 Ounce (1 Can)
  Powdered sugar 1⁄2 Cup (8 tbs)
  Milk 3 Teaspoon
  Pecans 1 Tablespoon
Directions

GETTING READY
1. Heat the oven to 350°F; spray a coat of cooking spray over a cookie sheet

MAKING
2. In a medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk and mix together with half a cup of pecans, till blended well
3. Unroll the dough on the cookie sheet and press the perforations and edges to seal; press into a 13"X7" rectangle; spread the filling upto half the width and stop within an inch of the ends
4. using a sharp knife, make cuts an inch apart all along the long side the rectangle, fold the strips at an angleacross the filling, overlapping the ends and alternating from side to side; brush with foamy egg white
5. Bake for half an hour until deep brown, remove at once from the cookie sheet adn place on a serving platter
6. In a small bowl, blend together powdered sugar and milk to the esired consisrency

SERVING
5. Drizzle with powdered sugar-milk mixture, sprinkle with a tablespoon of pecans and serve

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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