| Sweet Nutcracker Braid |
| BREAD: 2/3 cup chopped pecans 1/2 cup finely shopped dates 1/4 cup raisins 1 tbs sugar 1/8 tsp cinnamon 1 sheet frozen puff pastry, thawed 1/3 cup apricot preserves GLAZE: 3/4 cup powdered sugar 1/4 tsp vanilla 1 - 2 tbs milk 1/4 cup chopped pecans 1. Heat oven to 375. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well. 2. Unfold pastry; place on 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. 3. With scissors or sharp knife, make suts 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. 4. Bake at 375 for 20 - 25 minutes or until golden brown. Immedialty remove from cookie sheet; place on serving platter. Cool 15 minutes. 5. In small bowl, blend powdered sugar, vanilla and enough milk for desired consistency. Drizzle over cooled braid. Sprinkle with 1/4 cups pecans. 8 servings |