1 sheet frozen puff pastry, thawed
1/4 c. powdered sugar
1 egg
3/4 c. chopped pecans
2 (3 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
Creamy glaze Preheat oven to 375 degrees. Unfold pastry; roll to 15x10 inch rectangle. Place in 15x10x1 inch jelly roll pan. Beat 6 ounces cream cheese, 1/4 cup sugar, egg and vanilla in small mixing bowl at medium speed with electric mixer until well blended. Stir in 1/2 cup pecans. Spread cream cheese mixture over pastry to within 3 inches from outer edges. Make 2-inch cuts at 1-inch intervals in long sides of pastry. Crisscross strips over filling. Bake 25-30 minutes or until golden brown. Cool. Drizzle with Creamy Glaze. Sprinkle with remaining pecans. CREAMY GLAZE: 1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
3/4 c. powdered sugar Beat ingredients until smooth. | 
