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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup(s) pecans chopped |
1/2 cup(s) dates finley chopped |
1/4 cup(s) raisins |
1 tablespoon(s) sugar |
1/8 teaspoon(s) cinnamon |
1 sheet frozen puff pastry thawed |
1/3 cup(s) apricot preserves |
3/4 cup(s) powdered sugar |
1/4 teaspoon(s) vanilla |
1-2 tablespoon(s) milk |
1/4 cup(s) pecans chopped |
Directions:
1. Heat oven to 375 degrees. Spray large cookie sheet with non stick cooking spray. In small bowl combine 2/3 cup pecans, dates, raisins, sugar, and cinnamon; mix well.
2. Unfold puff pastry; place on sprayed cookie sheet. Roll to form 14x10 inch rectangle. Spread preserves in 4 inch wide strip down center of pastry. Sprinkle fruit and nut mixture over top of preserves.
3. With scissors or sharp knife, make cuts 1 inch apart on sides of pastry to within 1/2 inch of mixture, overlapping ends and alternating from side to side.
4. Bake at 375 degrees for 30-35 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 min.
5. In small bowl, blend powdered sugar, vanilla, and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.
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