Pumpkin Pecan Braid
Indulge in the perfect fall-inspired treat with this Pumpkin Pecan Braid—a stunning and delicious pastry that's easy to make yet impressive enough for any occasion. Featuring a flaky, golden puff pastry filled with a luscious blend of spiced pumpkin puree, cream cheese, and brown sugar, this dessert also boasts a crunchy topping of toasted pecans for added texture. The elegant braided design makes it a showstopper, while a drizzle of maple-infused glaze adds the perfect touch of sweetness. With just 20 minutes of prep time and a short bake, this pumpkin pastry is ideal for cozy autumn mornings, festive gatherings, or a delightful Thanksgiving dessert. Try this Pumpkin Pecan Braid for a buttery, spiced, and nutty treat everyone will adore!
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Recipe Information
Ingredients
- 1 sheet Frozen puff pastry sheet
- 0.5 cup Pumpkin puree
- 4 ounces Cream cheese, softened
- 3 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.5 cup Pecans, chopped
- 1 large Egg
- 1 tablespoon Water
- 0.5 cup Powdered sugar
- 2 teaspoons Milk
- 0.5 teaspoon Maple syrup
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry sheet into a rectangle approximately 10x13 inches.
In a medium bowl, mix together the pumpkin puree, softened cream cheese, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth.
Spread the pumpkin mixture down the center of the puff pastry, leaving about 3 inches of pastry on both sides.
Sprinkle the chopped pecans evenly over the pumpkin mixture.
Using a sharp knife or kitchen scissors, cut diagonal strips (about 1 inch wide) along both sides of the pastry, stopping just before the filling.
Starting at one end, fold one strip of pastry over the filling, then fold the strip from the opposite side over the first strip, creating a braided pattern. Repeat until the braid is complete.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash evenly over the top of the braid.
Transfer the braid to the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
While the braid is baking, prepare the glaze by mixing the powdered sugar, milk, and maple syrup in a small bowl until smooth.
Once the braid has cooled slightly, drizzle the glaze over the top.
Slice and serve warm or at room temperature. Enjoy your Pumpkin Pecan Braid!
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 99.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 305 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
