Here’s sweet braid drizzled with powdered sugar, vanilla, milk and sprinkled with pecans that’s ready in an hour.
Puff pastry is made with many thin, alternating layers of dough and butter. As the pastry bakes, the moisture in the butter produces steam, which separates the dough into tender, flaky layers. Puff pastry, or pâte feuilletée, is one of the three basic doughs in French pastry-making. The other two are pâte brisée, (short pastry, as for pie dough) and pâte à choux (cream puff pastry)
Bake and cool this braid; do not glaze it. Wrap the cooled braid tightly in plastic wrap, seal it in a food storage plastic freezer bag and freeze it for up to four days. To serve, unwrap and thaw it at room temperature before glazing it.
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