Thursday, September 26th 2013, 3:01 pm
Pumpkin Pecan Breakfast Braid
1 tube Grands Refrigerated crescent rolls
1/2 cup pumpkin purée
4 ounces cream cheese, softened
1 teaspoon pumpkin pie spice
1 teaspoon vanilla paste
1/2 cup pecans, chopped
1 egg, beaten
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and spray well with nonstick cooking spray. In a medium sized bowl, mix together the cream cheese, pumpkin purée, vanilla, spices and pecans. Open the crescent rolls and unroll them onto baking sheet. Pinch together the perforations so it is a sold sheet of dough. Place pumpkin mixture down the center on the dough. Now cut one inch strips down the length of both sides. To make the braid simply fold down each strip to the center. Alternating from side to side. Crimp the ends and brush with egg wash. Bake for 20-25 minutes. Garnish with a drizzle on vanilla frosting and sprinkle with pecans.
September 26th, 2013
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