Make the Candied Pecans:

Cup of Yum
1. Heat the oven to 275°F.
2. Line a rimmed baking sheet with parchment paper.
3. Beat the egg white in a large bowl with an electric mixer on high speed until stiff peaks form.
4. Gently stir in the brown sugar and 1/2 teaspoon vanilla extract. Add the pecans and stir to coat.
5. Spread the pecan mixture on the baking sheet.
6. Bake for 25 minutes or until the pecans are browned and no longer shiny. Let the pecans cool completely on the baking sheet on a wire rack. Reserve 1 1/2 cups candied pecans for the filling and save the rest for another use.

Make the Cheese Braid:

1. Thaw one package of puff pastry sheets.
2. When the pastry sheets are ready to use, preheat the oven to 400°F.
3. Beat the cream cheese and granulated sugar in a medium bowl with an electric mixer on low speed until the mixture is smooth. Add 1 egg and the remaining vanilla extract and beat until just combined.
4. Beat the remaining egg and water in a small bowl with a fork. Set aside.
5. Unfold 1 pastry sheet and place it on a lightly floured surface. Use a lightly floured rolling pin to roll it into a 10-inch square, and place it on a parchment-lined baking sheet.
6. Spread half the cream cheese mixture down the center of the pastry square.
7. Sprinkle the cheese mixture with 3/4 cup reserved pecans.
8. Cut slits 1 inch apart from the 2 sides of the pastry to within 1/2 inch of the filling. Starting at one end, fold the pastry strips over the filling, alternating sides, to cover the filling and form a braid.
9. Repeat with the remaining sheet of puff pastry on a second baking sheet.
10. Brush the pastries with the egg wash.
11. Bake for 20-25 minutes or until the pastries are golden brown.
12. Let the pastries cool on the baking sheets on wire racks for 10 minutes.