Preheat oven to 375 degrees. Grease a large baking sheet; set aside.

In a medium bowl, combine 1 cup pecans, dates, cherries, apples, crumbled crullers, and vanilla and butter extracts; toss mixture to mix well. Add brown sugar and spices; mix well with a big spoon. Let mixture sit for approximately 15 minutes.

Unfold puff pastry and place it on prepared baking sheet. Roll dough to a 14-x-10-inch rectangle. Brush some melted butter lightly over dough, making sure that no butter is standing on dough. Spread pineapple preserves or orange marmalade in center third of pastry. Add doughnut mixture to center on top of preserves.

With a paring knife, cut outer thirds of dough into 1-inch strips, beginning approximately 1/2 inch away from filling and continuing to outer edge.

Beginning at one end, fold strips over filling, alternating sides and overlapping strips in the center. (It should look like you're lacing a shoe.) Fold end of pastry in, lapping strips over end. Lightly brush remaining melted butter over pastry.

Bake for 20 to 25 minutes, or until golden brown in color. Remove immediately onto an oblong platter. Let pastry cool for approximately 15 minutes. Lightly brush with some Buttery Glaze and let cool. When almost cool, drizzle remaining glaze over pastry in a crisscross fashion. Sprinkle remaining 1/2 cup pecans over glaze, if desired.

Combine sugar, extracts, and whipping cream, beating until slightly thickened. (Mixture should be the texture of whipped cream or condensed milk.) Cover and refrigerate until ready to use.