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.
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.
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.
Bake at 375 degrees for 30-35 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 min.
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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