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Steps
1
Heat oven to 400°F. Spray large cookie sheet with cooking spray. In medium bowl, beat cream cheese and 1/2 cup of the powdered sugar with electric mixer on medium speed until smooth. On low speed, beat in vanilla and egg.
2
Unfold puff pastry on lightly floured surface. Roll into 15x12-inch rectangle. Fold pastry in half lengthwise and transfer to cookie sheet; unfold pastry. Spread cream cheese mixture lengthwise down center third of rectangle. Spoon preserves by tablespoonfuls over cream cheese.
3
On each long side of rectangle, make cuts 1 inch apart from edge of dough to within 1/2 inch of filling. To give braided appearance, fold alternate strips of dough at an angle completely across filling, forming a tight braid. Seal ends. Gently curve top of braid down to form handle of candy cane.
4
Bake 25 to 30 minutes or until golden brown. Cool on pan 15 minutes. Place on serving platter. Cool completely, about30 minutes.
5
In small bowl, mix remaining 3/4 cup powdered sugar and milk until smooth. Drizzle over braid. Garnish with pecans and cherries.
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Nutrition Facts
Serving Size:1 Serving
Calories
307
Total Fat
18g
0%
Saturated Fat
5g
0%
Sodium
119mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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