PUMPKIN MASCARPONE BREAKFAST BRAID

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This Pumpkin Mascarpone Breakfast Braid would be perfect to serve on a cool, fall morning to start your day. A beautiful breakfast braid filled with pumpkin, nuts, and mascarpone cheese. Baked in a refigerated crescent dough.

It is becoming cooler here in WV, so fall baking is in full swing.   I had a can of pumpkin left from last year, and an open tub of mascarpone cheese, so I created this Pumpkin Mascarpone Breakfast Braid.

pumpkin, mascarpone, breakfast braid, fall bakingAssemble the ingredients.

 

pumpkin, mascarpone, breakfast braid, pecans, fall bakingCombine the pumpkin, sugar, vanilla, and spices.

 

pumpkin, mascarpone, breakfast braid, fall bakingOpen crescent dough sheet and press out on parchment paper.

 

pumpkin, mascarpone, breakfast braid, fall baking Spread the mascarpone cheese down center.

 

pumpkin, mascarpone, breakfast braid, pecans, fall bakingSprinkle nuts.

 

Spread pumpkin filling.

 

Cut strips of dough down the sides.

 

Cover the filling with dough strips, creating a braid.

 

Bake until golden brown.

Mix ingredients for glaze.

pumpkin, mascarpone, breakfast braid, fall bakingCool 5 minutes, add glaze and remaining nuts.

 

pumpkin, mascarpone, breakfast braid, fall bakingCut into slices.  Serve warm or cold.

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A beautiful breakfast braid filled with pumpkin, mascarpone cheese, and nuts. Baked in a refirgerated cresent dough.

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6 thoughts on “PUMPKIN MASCARPONE BREAKFAST BRAID”

  1. I really don’t love all things pumpkin – like I have no desire to drink a pumpkin latte! But things baked with pumpkin is a different story. That braid looks so yummy especially with all of those nuts!

  2. Mmmmm! Looks wonderful! All of your baked goodies come out of the oven with such a “honey glow!”
    I am kind of like Kc – I don’t always like the taste of pumpkin, but in pies and desserts like this – wow!

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