Pumpkin-Pecan Braid

Pumpkin-Pecan Braid

Ingredients:

Coffee Cake

3/4 cup canned pumpkin (not pumpkin pie mix)

1/3 cup packed 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) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations® refrigerated

seamless dough sheet


Glaze

1/2 cup powdered sugar

2 to 3 teaspoons milk

1 tablespoon chopped pecans



Directions:

Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.

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.

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.

Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.

In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.

Pecan Pie Rugelach

Pecan Pie Rugelach

Ingredients:

1 Pillsbury refrigerated pie crust, softened as directed on box

4 oz cream cheese (from 8-oz package), softened

2 tablespoons packed brown sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans, toasted

1 egg, slightly beaten

1 tablespoon granulated sugar


Directions:

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.

Remove crust from pouch; unroll on work surface. In medium bowl, mix cream cheese, brown sugar and cinnamon with spoon until smooth. Spread mixture over crust to within 1/4 inch of edge. Sprinkle with pecans; press slightly into dough. Cut into 16 wedges. Roll up each wedge, starting with widest side. Place point side down on cookie sheet.

Brush egg over tops of pastries. Sprinkle with granulated sugar.

Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.