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1
In a food processor, process brown sugar, pecans, and salt until pecans are coarsely ground; add butter and pulse until mixture resembles coarse meal; transfer to a bowl.
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2
Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
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3
Stir in sour cream so that it forms a dough.
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4
Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
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5
Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
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6
Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
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7
Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
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8
Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
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9
Repeat with other half.
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10
Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
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11
Cool 30 minutes.
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12
Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
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13
Drizzle glaze over danish and let set for 10 minutes.
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14
Serve warm or room temperature.
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15
Store in an airtight container up to 2 days.
