- 1
- 60 mins
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
Step 1
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.