Cinnamon Nut Wreath

Make the Pastry Wreath:

• Preheat the oven to 400°F with a rack in the center position.
• Add the almond paste, walnuts, pecans, cinnamon, butter, brown sugar, salt, and 1 egg to a food processor. Pulse for 1 minute, until combined into a thick, chunky paste.
• Add the almond paste, walnuts, pecans, cinnamon, butter, brown sugar, salt, and 1 egg to a food processor. Pulse for 1 minute, until combined into a thick, chunky paste.
• In a small bowl, whisk together the remaining egg and water.
• Set the puff pastry sheets next to each other with the short sides touching. Brush the short side of one of the sheets with egg wash, then gently press the short side of the other one on top, overlapping the sheets by about 3/4 inch, to create one long, rectangular piece of dough with a long side of the rectangle nearest to you.
• Use a sharp knife to cut off the top left and bottom left corners of the rectangle at a 45-degree angle away from the left side of the pastry, leaving a 4-inch-long edge of dough between them. Next, move to the top right and bottom right corners and cut out two triangular notches, again leaving a 4-inch-long edge of dough along the right side of the pastry between (the whole thing will look like a sideways, short-stumped Christmas tree missing its pointy top). Finally, make diagonal slits, about 1 inch apart and parallel to the notches, along the top and bottom of the pastry, leaving a 4-inch-wide strip in the center intact. (The narrow flaps will get folded over to make the braid, with the filling in the center.)
• Spread the nutty filling over the center strip of pastry (not on the side flaps), leaving a 3/4-inch border at the left and right edges.
• Fold the left and right edges of the pastry over the filling. Then, starting from the left side and alternating top and bottom flaps, fold the diagonal flaps of pastry tightly over the filling, crisscrossing them on top of one another, until all of the strips are interwoven and the filling is completely covered. Trim away any loose pieces of pastry, then bring the ends of the braid together to form a wreath and pinch the seams to seal.
• Carefully transfer the parchment with the wreath to a sheet pan. Lightly brush the top and sides of the braid with the egg wash and sprinkle with turbinado sugar. Bake the wreath until the pastry is deeply browned, 30 to 40 minutes. Allow to cool on the pan for about 20 minutes.
• Meanwhile, make the glaze: In a medium bowl, whisk together the confectioners’ sugar, butter, vanilla, and milk until smooth.
• Drizzle the glaze generously over the wreath. Slice into thin wedges and serve. The wreath is best the day it’s made, although it can be baked ahead and stored, unglazed and tightly covered, at room temperature for 1 day. Reheat it in a 350°F oven for 10 to 15 minutes, until crisp, then glaze before serving. Any leftovers will keep, tightly covered, at room temperature for up to 3 days.