PUMPKIN PECAN BRAID
Steps:
- Heat oven to 350 degrees. Spray cookie sheet with cooking spray. In medium bowl mix canned pumpkin, brown sugar, cinnamon, ginger, and 1 egg yolk. Stir in 1/2 cup pecans.
- Unroll cresent roll dough onto cookie sheet. Firmly press perforations to seal. Press to form 13x7" rectangle. Spread filling in 3 1/2" wide strip lengthwise down middle leaving 1" on both short ends.
- With sharp knife, make 1" cuts apart on long sides of dough just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat 1 egg white in small bowl until foamy and brush over dough.
- Bake 20-30 minutes or until deep golden brown. Immediately remove from cookie sheet and place on serving platter.
- In small bowl, mix powdered sugar and milk. Drizzle over warm coffee cake and sprinkle with pecans.
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