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Maple Pecan Puff Pastry Braids Recipe

★★★★★

4.7 from 97 reviews
  • Author: Naomi
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to Baking Sheet: Carefully place the braid on the prepared baking sheet. Repeat the process with the remaining pastry and filling.
  7. 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.
  8. Bake: Bake the braids in the preheated oven for 20-25 minutes or until they turn golden brown and puff up beautifully.
  9. 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

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Find it online: https://naomifletcher.com/maple-pecan-puff-pastry-braids-recipe/