Sweet Nutcracker Braid

Yield: 8 servings
Community Recipe from


  • 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


  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.
January 2012

This recipe is a personal recipe added by cloverhrt and has not been tested or endorsed by MyRecipes.

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