Receta Pumpkin Danish Braid with Maple Drizzle and Walnut Topping (6 WW Points Plus)
Ingredients
- 1-8 oz can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar
- 1-1/2 teaspoons pumpkin pie spice
- 1 egg egg, separated
- 2 tablespoons walnuts, chopped and toastedGlaze:
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
Instructions
Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, and egg yolk.
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 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.
Details
Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 6 servings
WW Points Plus: 6