• 8servings
  • 60minutes
  • 410calories

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Nutrition Info . . .

VitaminsB1, B6
MineralsCopper, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup chopped pecans

  2. 1/2 cup finely chopped dates

  3. 1/4 cup raisins

  4. 1 tablespoon sugar

  5. 1/8 teaspoon cinnamon

  6. 1 sheet frozen puff pastry, thawed

  7. 1/3 cup apricot preserves

  8. 3/4 cup powdered sugar

  9. 1/4 teaspoon vanilla

  10. 1 to 2 tablespoons milk

  11. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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.

  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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