Ingredients
2/3
cup chopped pecans
1/2
cup finely chopped dates
1/4
cup raisins
1
tablespoon sugar
1/8
teaspoon cinnamon
1
sheet frozen puff pastry, thawed
1/3
cup apricot preserves
3/4
cup powdered sugar
1/4
teaspoon vanilla
1
to 2 tablespoons milk
1/4
cup chopped pecans
Preparation
Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well.
Unfold puff pastry; place on sprayed cookie sheet. Roll to form 14x10-inch rectangle. Spread preserves in 4-inch-wide strip lengthwise down center of pastry. Sprinkle fruit and nut mixture over preserves.
With scissors or sharp knife, make cuts 1 inch apart on long sides of pastry to within 1/2 inch of filling. Fold strips at an angle across filling mixture, overlapping ends and alternating from side to side.
Bake at 375°F. for 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 minutes.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.
