Pecan Braid

I love a sweet roll for breakfast. My favorite is one that incorporates nuts into the recipe. This pecan braid starts very simply, with frozen puff pastry dough, or prepared sweet roll dough. The dough can be made from scratch, but even I want a shortcut from time to time! The only issue I found using puff pastry dough, is that you need to wind the braid no taller than about 2″, or the center won’t bake very well. (The thicker the center, the longer it will take to bake.)

PECAN BRAID

Serves about 6

Ingredients:

* 1 Package frozen puff pastry (or prepared sweet roll dough)

* 3 Tbsp softened salted butter (room temp)
* 1/2 c light brown sugar
* 1 c chopped pecans
* 1 tsp ground cinnamon
* 1 egg white

Icing:

* 1 c powdered sugar
* 1/4 tsp vanilla extract
* 2 Tbsp milk (or enough for a pourable icing)

Allow the frozen pastry dough to thaw.

Roll out on a lightly floured surface to about 1/8″ thick, into a long rectangle about 20″ long and about 10″ wide.

Spread softened butter over dough, leaving about 1″ borders all around.

Combine the brown sugar, cinnamon, and pecans in a bowl, and sprinkle over the buttered dough. Press into the butter using the palm of your hand.

Roll the dough along the LONG side, into a log. Seal the long edges with a little dab of water, and place log seam side down. Place log on a parchment lined sheet pan, and chill for about 30 min.

Preheat oven to 350 degrees.

Place the chilled log onto a large cutting board. Using a sharp knife, slice the log in half lengthwise, starting about 1″ from the top of 1 end. This will expose the layers.

Carefully begin twisting/braiding the 2 sides around each other, then twist the braided roll into a circle. Remember not to make the entire pastry too thick – or it may not bake through to the center. This is a rustic pastry, so don’t worry it it’s not “perfect”.

Place completed pastry ring on a parchment lined baking sheet.

Brush top with a beaten egg white. Bake for about 25 – 30 min. The bread should be browned, and spring back when pressed in the center with your finger. Cool.