Directions

1. Nutty Peach Filling: Combine peaches, water, sugar, corn starch and salt in a saucepan. Bring to a boil over medium high heat. Cook 1 minute or until thick, stirring constantly. Remove from heat; add lemon juice, almond extract and pecans. Let cool.
2. Dough: Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
3. Roll dough to 16 x 12-inch rectangle. Transfer dough to large, greased baking sheet. Spread evenly with Nutty Peach Filling over center third of dough. With a sharp knife, make diagonal cuts from filling to dough edges at 1-inch intervals along sides of filling, alternating sides. Fold ends of dough over filling, then fold strips at an angle across filling, alternating sides. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Preheat oven to 375° F. Bake for 20 to 25 minutes or until done. Remove from sheet to wire rack. Drizzle with Powdered Sugar Glaze; sprinkle with chopped pecans.
5. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.
6. Tips: Be sure to transfer dough rectangle to baking sheet before adding filling. Do not overbake.