SWEET NUTCRACKER BRAID

FOR THE BREAD:
2/3 cup chopped pecans
1/2 cup finely chopped dates
1/4 cup raisins
1 tablespoon sugar
1/8 teaspoon cinnamon
1 shet frozen puff pastry, thawed
1/3 cup apricot preserves
FOR THE GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoon milk
1/4 cup chopped pecans

Preheat oven to 375 degrees F. Grease a large cookie sheet.

In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well; set aside.

Unfold puff pastry, place on greased cookies sheet. Roll to 14x10 inch rectangle.

Spread preserves over pastry to within 3 inches of long sides. 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, alternating from side to side.

Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet cool 15 minutes.

TO MAKE THE GLAZE:
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.

Makes 1 (12-slice) loaf
Source: Pillsbury Festive Holiday Baking