Pumpkin Pecan Braid Recipes

PUMPKIN-PECAN BRAID

Steps:

• 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.