Wednesday, October 27, 2010
This pretty braid gets a head-start from the use of Pillsbury Crescents. It's one of those recipes where the end product is more impressive than the effort required to produce it. The crescents have a fragrant pumpkin filling and tender pecans. We enjoyed it both fresh from the oven as well as for breakfast the next morning. Once cooled, they are easy to transport hold their shape nicely when sliced.
If you had the time and the inclination you could make your own dough from scratch or try this Copycat recipe for Pillsbury Crescents.
On the topic of Clone or Almost Famous recipes, I want to remind you lovely bloggers about my cook-along club which started last month: The Copycat Club. It features clones of famous favorites in a monthly round-up. I will be doing the next one on the 7th of November, so please send me any blog posts - old or new - to be included. I will post a pic of your creation with a link to your blog in the round-up post. Click Here to view October 2010's round-up. There were some great recipes posted! I also just got my copy of More of America's Most Wanted Recipes and I'm excited to try some of the P.F. Chang dishes and the Cheesecake Factory pastas!
Pumpkin Pecan Braid
3/4 cup pumpkin puree (not pumpkin pie mix)
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 can (8 oz) refrigerated crescent dinner rolls
1/2cup powdered sugar
2-3 teaspoons milk
1 tablespoon chopped pecans
1. Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. Mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet. Combine powdered sugar and milk in a small bowl to drizzling consistency. Drizzle over the braid and sprinkle with chopped pecans before serving.