Pumpkin Pecan Croissant Babka Recipe

Preparation

1. Prepare the Pumpkin Pecan Filling:
   Combine the pumpkin purée, toasted and finely chopped pecans, brown sugar, pumpkin pie spice, and kosher salt in a mixing bowl. Stir until well combined, cover, and refrigerate until ready to use.
2. Remove four all-butter large croissants from the freezer and let them thaw for 5–10 minutes, or until a knife can slide smoothly through them while they are still firm.
3. Use a rectangular loaf baking pan and lightly spray the inside with non-stick oil spray.
4. Slice each thawed croissant on a long diagonal bias into pieces. Repeat with all four croissants.
5. Arrange the slices from two croissants in the bottom of the prepared pan, slightly overlapping them to create an even layer.
6. Spread an even layer of pumpkin pecan filling over the croissant slices.
7. Cover the filling with the sliced pieces from the remaining two croissants to create a second layer.
8. Top with pecan pieces, distributing them evenly across the surface.
9. Bake at 365°F for 25–30 minutes, or until golden brown and baked through. Baking time may vary depending on the amount of filling, topping and depth of the baking pan.
10. Carefully remove from the oven and allow to cool before slicing.
11. Slice and serve warm or at room temperature.
    *Pairs well with a scoop of ice cream!