Pecan Kringle

Ingredients

For the pastry and filling

1 sheet          Pepperidge Farm Puff Pastry

1 – 1/2C Toasted and coarsely chopped pecans

6T Melted butter

1 – 1/2C Brown sugar

Process

Preheat the oven to 375F

Line a baking sheet with parchment paper

Roll the pastry dough into an 11×13 rectangle on a floured surface

Spoon the filling down the short side of the in the center third of the dough, 4 inches wide

Cut 1-1/2 inch strips in the wings of the dough, perpendicular to the filling.

Fold the strips over the filling in a trellis or braid pattern

There should be about 8 strips on each side

Transfer to a baking sheet lined with parchment paper

Put into the refrigerator and chill for 15 – 30 minutes

Whisk the egg white with 1T of water

Brush over the braid, including under the strips to help seal

Bake 30 – 40 minutes until golden and puffed, rotating halfway through the baking

Cool on the baking sheet for 30 minutes, then cool fully on a rack

Ingredients for the glaze

3/4C Powdered sugar

1T Orange juice

1/4t Vanilla bean paste

Pinch Salt

Process for the glaze

Combine the powdered sugar, orange juice, vanilla bean paste, and salt

Spoon over the completely cooled pastry

Serve at room temperature or warm