Preheat oven to 375 degrees. Thaw the puff pastry and unfold both sheets onto a baking sheet lined with parchment paper. Line them up end to end and press the edges together in order to form one, very long sheet of puff pastry.
Leaving about 2 inches of space from either end of the pastry, place spoonfuls of the cream cheese lengthwise down the middle of the puff pastry. Then add the bacon, pecans, and fruit spread. Be sure to maintain the 2 inch space between the ends of the pastry dough and the filling. This will make it easier to fold and braid up the dough later.
On either side of the filling, cut the puff pastry into diagonal strips about 2 inches down and three inches across. The pastry sheets typically come folded in thirds and the creases from those folds are a good guide for where to start cutting your strips.
Fold the strips over the filing, alternating from one side to the next to form a braid pattern.
Fold up the ends of the braid and squeeze them together. The pastry will puff up while baking, so this helps keep the contents from spilling out.
If desired, brush the top of the dough with milk or cream. This helps give it a nice color. Bake for about 24 minutes, or until pastry is puffed and golden in color.
Cut into three-inch pieces and serve warm.