First heat the oven to a low setting of only 275 degrees and make your candied pecans. Line a baking sheet with parchment paper. Begin by making the candied pecans. Next beat the egg white in a large bowl with an electric mixer on high speed until stiff peaks form. Then gently stir in the brown sugar and 1/2 teaspoon vanilla extract. Add the pecans and stir to coat. Spread the pecan mixture on the baking sheet and 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 a wonderful snack.
To make the bread:
Make sure the pastry sheets are thawed. I usually do this overnight in the refrigerator. Preheat the oven to 400 degrees.
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. Beat the remaining egg and water in a small bowl with a fork.
Unfold 1 pastry sheet, roll into a 10-inch square and place on a parchment-lined baking sheet. Spread half the cream cheese mixture down the center of the pastry square. Sprinkle the cheese mixture with 3/4 cup reserved pecans.
Next, 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. Repeat with the remaining pastry sheet. Place the filled pastries onto 2 baking sheets. Brush the pastries with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.