Maple Pecan Puff Pastry Braids Recipe
Introduction
Maple Pecan Puff Pastry is a delightful treat combining flaky layers with a sweet, nutty filling. Perfect for breakfast or a cozy snack, this recipe balances rich maple syrup and toasted pecans wrapped in buttery puff pastry.
Ingredients
- 2 sheets frozen puff pastry
- 3/4 cup roasted pecans
- 6 tbsp brown sugar
- 2 tbsp salted butter
- 3 tbsp maple syrup
- 1/4 tsp cinnamon powder
- 1 egg
- 1/2 tbsp milk
- 2-3 tbsp raw pecans
Instructions
- Step 1: Preheat the oven to 350℉ (180℃). Line a baking sheet with parchment paper or a baking mat.
- Step 2: In a medium bowl, combine brown sugar, salted butter, maple syrup, and cinnamon powder until well mixed. Add finely chopped roasted pecans and stir until fully incorporated.
- Step 3: Dust your work surface lightly with flour. Take one sheet of puff pastry and divide it into two pieces. Roll out one piece into a thin rectangle about 6 by 8 inches (15 by 20 cm).
- Step 4: Spoon a quarter of the maple pecan filling into the center third of the rolled pastry, leaving space at the top and bottom. Using a sharp knife, cut diagonal strips along both outside sections of the pastry.
- Step 5: Fold the top and bottom edges over the filling. Starting from one end, alternate folding the diagonal strips over the filling to create a braided look.
- Step 6: Transfer the braided pastry to the prepared baking sheet. Repeat with the remaining pastry and filling.
- Step 7: Beat the egg with milk in a small bowl to make an egg wash. Brush the tops of each braid and sprinkle with chopped raw pecans.
- Step 8: Bake for 20 to 25 minutes or until golden brown on top. Remove from the oven and cool on a rack before serving.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding to the filling.
- Substitute maple syrup with honey for a different sweetness profile.
- Try adding a pinch of nutmeg to the filling for more warmth and depth.
- If puff pastry feels too soft, chill it briefly before rolling to make handling easier.
Storage
Store leftover puff pastries in an airtight container at room temperature for up to 2 days. To maintain crispness, reheat briefly in a preheated oven at 325℉ (160℃) for 5-7 minutes rather than microwaving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pecans instead of roasted?
Yes, but roasting fresh pecans enhances their flavor and crunch. If using fresh, consider lightly toasting them before adding to the filling.
Is it possible to make this recipe ahead of time?
Yes, you can assemble the braids and store them in the fridge for a few hours before baking. Keep them covered to prevent the pastry from drying out.
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Maple Pecan Puff Pastry Braids Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This delightful Maple Pecan Puff Pastry recipe combines flaky, buttery puff pastry with a sweet and nutty filling of roasted pecans, brown sugar, maple syrup, and warm cinnamon. Braided intricately and brushed with a glossy egg wash, these pastries bake to a golden perfection, offering a perfect balance of crispiness and gooey sweetness. Ideal for breakfast, brunch, or a cozy dessert, these maple pecan braids are sure to impress with their beautiful presentation and irresistible flavor.
Ingredients
Pastry
- 2 sheets frozen puff pastry
Filling
- 3/4 cup roasted pecans, finely chopped
- 6 tbsp brown sugar
- 2 tbsp salted butter
- 3 tbsp maple syrup
- 1/4 tsp cinnamon powder
Egg Wash and Topping
- 1 egg
- 1/2 tbsp milk
- 2–3 tbsp raw pecans, chopped
Instructions
- Preheat Oven: Preheat your oven to 350℉ (180℃) and line a baking sheet with parchment paper or a baking mat to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a medium bowl, combine brown sugar, salted butter, maple syrup, and cinnamon powder. Mix until well blended. Stir in the finely chopped roasted pecans until evenly incorporated to create the filling.
- Roll Puff Pastry: Lightly dust your working surface with flour. Take one sheet of puff pastry and cut it into two equal pieces. Roll out one piece into a thin rectangle approximately 6×8 inches (15×20 cm) to prepare for filling and braiding.
- Add Filling and Create Strips: Spoon about one-quarter of the maple pecan filling along the center third of the puff pastry, leaving spaces at the top and bottom edges. Using a sharp knife, cut diagonal strips on the two outer sections flanking the filling; these strips will be used for braiding.
- Braid the Pastry: Fold the top and bottom edges over the filling to enclose it. Starting at one end, alternately fold the diagonal pastry strips over the filling from opposite sides, creating a neat braided effect.
- Transfer to Baking Sheet: Carefully place the braid on the prepared baking sheet. Repeat the process with the remaining pastry and filling.
- Apply Egg Wash and Topping: In a small bowl, beat the egg and milk together thoroughly. Brush this egg wash generously over the surface of each braid to give them a golden, glossy finish. Sprinkle chopped raw pecans on top for added crunch and decoration.
- Bake: Bake the braids in the preheated oven for 20-25 minutes or until they turn golden brown and puff up beautifully.
- Cool and Serve: Remove the pastries from the oven and transfer them to a cooling rack. Allow them to cool completely before serving to enjoy the perfect texture and flavor.
Notes
- For extra crispiness, rotate the baking sheet halfway through baking.
- Ensure puff pastry is adequately thawed before rolling to avoid cracking.
- Substitute maple syrup with honey for a different flavor profile.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in a 325℉ oven for 5-7 minutes to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Maple pecan pastry, puff pastry dessert, braided pastry, sweet pecan braid, maple syrup pastry
