Sweet Pumpkin Pleasures

Pumpkin Pecan Brie Braid & Chocolate Pumpkin Swirl Bread

BAKED DESSERTS SERVES UP TASTY TREATS OF THE SEASON

“Take the stress out of your holiday baking by simplifying your menu. One recipe, two delicious, show-stopping dishes. One is savory and perfect as an appetizer, and the other is sweet enough for your dessert table.”

Robin Tomaselli

EGG WASH INGREDIENTS:
1 large egg
2 tsp water

BREAD INGREDIENTS:
2 sheets of good quality, frozen puff pastry
1 cup plain pumpkin
½ cup sugar
1 Tbsp pumpkin pie spice
Coarse sugar, optional
Brie cheese
½ cup pecans
½ cup chocolate chips

GLAZE INGREDIENTS:
1 cup powdered sugar
1 Tbsp milk
1 tsp vanilla

DIRECTIONS:
Preheat oven to 400°. Line a baking sheet with parchment paper, set aside. In a small bowl, whisk together the egg and water, set aside. In a large bowl, whisk together the pumpkin, sugar and pumpkin pie spice until smooth.

For the Pumpkin Pecan Brie Braid, unfold one frozen puff-pastry sheet onto a floured surface with the short end facing you; roll out to make flat if necessary. Spread half of the pumpkin filling down the center of the pastry. Top with several slices of the Brie to cover the pumpkin filling and sprinkle with pecans. Using a sharp knife, cut both sides of the pastry into half-inch strips, making sure not to cut through the pumpkin and Brie. Brush both sides lightly with the egg wash and fold each section, alternately across the center to form a braid. Brush the top and side with egg wash and transfer to the baking sheet.

For the Chocolate Pumpkin Swirl Bread, unfold one frozen puff-pastry sheet onto a floured surface with the long end facing you, roll out to make flat if necessary. Spread remaining pumpkin filling into an even layer over the entire sheet. Sprinkle the chocolate chips over the pastry and roll the pastry sheet jelly-roll-style. With a sharp knife, slice down the center of the roll, leaving about 1 inch at the top. Twist the two pieces together, one over the other, making sure to keep the pumpkin filling sides faceup. Form the pastry into a circle by pulling the two ends together and pressing securely, pinching the seam. Brush the pastries with egg wash, then transfer to the baking sheet and sprinkle with coarse sugar.

Bake both breads for 30-35 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.

Glaze the Chocolate Pumpkin Swirl Bread by whisking together the powdered sugar, milk and vanilla until smooth. Drizzle on top of the warm bread and serve!

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