Name: Maple Pecan Pastry Braid Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup light brown sugar packed; 3 tablespoons salted butter softened; 3 tablespoons pure maple syrup; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; ¾ cup chopped pecans plus more for garnish; 1 sheet puff pastry thawed; 1 large egg; Splash of water; ¾ cup powdered sugar; 2-3 tablespoons pure maple syrup; 1 teaspoon vanilla extract

Jump to Recipe· 4.8 from 54 reviews

If you’re looking for a show-stopping yet surprisingly simple dessert or brunch treat, let me introduce you to my absolute favorite: the Maple Pecan Pastry Braid Recipe. It’s flaky, buttery puff pastry braided over a sweet, gooey maple-pecan filling, finished with a luscious maple glaze. I promise, once you try this, it’ll become a staple in your kitchen like it is in mine. You’re going to love how impressive it looks without much fuss, and how the warm cinnamon-maple flavor just fills your home with comfort and joy.

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Why This Recipe Works

Perfect Puff Pastry: Using thawed puff pastry creates a beautifully flaky, airy braid that’s both crunchy and tender.
Simple Yet Flavorful Filling: The combination of maple syrup, brown sugar, cinnamon, and pecans delivers an irresistible sweet and nutty punch.
Maple Glaze Finish: The drizzle of maple glaze adds just the right amount of moisture and sweetness while making it look extra pretty.
Easy-To-Follow Braiding: The diagonal slits and folding technique create a stunning braided effect without any complicated dough work.

Maple Pecan Pastry Braid Recipe - Recipe Step

Ingredients & Why They Work

This Maple Pecan Pastry Braid Recipe uses simple, pantry-friendly ingredients that come together into something truly special. Each one has a role — from the richness of butter to the warmth of cinnamon and the satisfying crunch of pecans. When you shop, look for good quality pure maple syrup since it really shines here.

Maple Pecan Pastry Braid, Maple Pecan Pastry Braid recipe, easy maple pecan pastry, flaky puff pastry dessert, brunch treat with pecans - Flat lay of a small mound of light brown sugar, a few chunks of salted butter, a small white bowl with pure maple syrup, a small white bowl with vanilla extract, a small white bowl with ground cinnamon, a white ceramic plate holding chopped pecans, a sheet of thawed puff pastry on a simple white ceramic tray, one large whole egg with a clean shell, a small white bowl with a splash of water, a small white bowl with powdered sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Light Brown Sugar: Adds sweetness and a subtle molasses depth that complements the maple.
Salted Butter: Provides richness and helps bind the filling, also enhances flakiness when baked inside the puff pastry.
Pure Maple Syrup: The star ingredient that infuses the filling and glaze with authentic maple flavor.
Vanilla Extract: Boosts the warmth and adds layers of complexity to the sweetness.
Ground Cinnamon: Adds cozy spice that pairs beautifully with pecans and maple.
Chopped Pecans: For texture and nutty flavor — don’t skip ’em, or sub with walnuts if you must.
Puff Pastry Sheet: The flaky dough that wraps it all up; be sure it’s thawed properly.
Egg and Water (for egg wash): Brushed on the pastry to create that perfect golden brown crust with a glossy finish.
Powdered Sugar (for glaze): Sweetens and thickens the glaze.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Maple Pecan Pastry Braid Recipe is how easy it is to make it your own. I’ve played around with different nuts, sweeteners, even adding dried fruit here and there — the braid always turns out delicious. Feel free to tweak it to suit your taste or what you have on hand.

Variation: I once tossed in a handful of dried cranberries with the pecans for a little tart contrast — it gave the braid a fun holiday vibe that my family loved.
Dairy-Free Option: Swap out the butter for coconut oil and use a dairy-free puff pastry to keep this treat friendly for those avoiding dairy.
Spice it Up: Add a pinch of nutmeg or cardamom to the filling for extra warmth and complexity.
Less Sweet: Adjust the maple syrup and sugar quantities if you prefer something less sugary — just keep the glaze thinner to balance.

Step-by-Step: How I Make Maple Pecan Pastry Braid Recipe

Step 1: Mixing the Sweet Maple Pecan Filling

Start by combining packed light brown sugar, softened salted butter, pure maple syrup, vanilla extract, and ground cinnamon in a bowl. Use a spatula and work everything until it’s smooth and glossy. Then, stir in the chopped pecans so they’re coated in that sweet, buttery mix. This filling is the heart of the braid — rich, sticky, and packed with warm, cozy flavors.

Step 2: Preparing and Braiding the Puff Pastry

Lay your thawed puff pastry sheet out on parchment paper on a baking sheet. Down the center strip, spread the pecan-maple filling evenly. Now grab a sharp knife and carefully make 7 diagonal slits on both sides of the filling, about ½ inch apart, like little “braid windows.” Don’t forget to cut off those top and bottom outside triangles of puff pastry so the braid closes neatly. Fold the top and bottom middle flaps over the filling, then fold the diagonal strips over the filling on alternate sides, crossing them like a braid. This is easier than it sounds and creates that stunning appearance everyone will “ooh” and “ahh” over.

Step 3: Egg Wash and Baking Bliss

Beat the egg with a splash of water and gently brush it all over the braid — this gives your pastry a golden shine that’s impossible to resist. Pop it in the preheated 400°F oven for 20-25 minutes until it’s puffed up beautifully and browned just right (watch the edges so they don’t burn). Some filling may escape during baking, and that’s totally fine — it caramelizes on the pan and just adds to the aroma!

Step 4: Glazing and Garnishing

While the braid cools for about 10 minutes, whisk together powdered sugar, maple syrup, and vanilla extract for the glaze. Aim for a thick yet pourable consistency; start with 2 tablespoons of syrup and add more if needed. Drizzle it generously over the braid, then sprinkle extra chopped pecans on top for that perfect crunch and presentation. You can slice and serve immediately or let the glaze set for 20-30 minutes for a firmer finish.

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Tips from My Kitchen

Thaw Puff Pastry Properly: Let it sit fully at room temperature to prevent cracking when you unfold it.
Don’t Overfill: Too much filling can leak during baking, making a sticky mess. Moderation is key!
Chill Before Baking: If your kitchen is warm and the pastry gets soft during assembly, pop it in the fridge for 15 minutes—it’ll puff better.
Brush Gently with Egg Wash: Too heavy an egg wash can cause sogginess; a light brush is just right for shine and color.

How to Serve Maple Pecan Pastry Braid Recipe

Maple Pecan Pastry Braid Recipe - Serving Suggestion

Garnishes

I always love sprinkling some extra chopped pecans on top of the glaze because it adds crunch and looks so inviting. A light dusting of powdered sugar can also add a touch of elegance if you’re serving guests. Sometimes, I add a few fresh thyme leaves for a subtle herbal contrast—it’s surprisingly good!

Side Dishes

This pastry braid pairs beautifully with a cup of strong coffee or chai tea for breakfast or brunch. For a heartier spread, add fresh fruit salad or a simple yogurt parfait with honey and granola. It holds up well as a sweet centerpiece alongside savory bacon or sausage if you want balance.

Creative Ways to Present

For holiday gatherings, I’ve braided smaller individual portions to create little single-servings that guests can grab without fuss. Another fun twist is to bake the braid on a decorative cake stand surrounded by autumn leaves or fresh flowers to really wow your crowd at brunch. And if you’re feeling extra festive, a drizzle of dark chocolate in addition to the maple glaze takes it to the next level!

Make Ahead and Storage

Storing Leftovers

After baking and glazing, I let the braid cool completely, then wrap it tightly in plastic wrap and keep it at room temperature for up to 2 days. It stays buttery and flaky but if your kitchen is humid, a loose foil tent works better to keep the crust crisp.

Freezing

If you want to prep ahead, you can assemble the braid (before egg wash and baking), wrap it tightly, and freeze for up to a month. When ready, thaw overnight in the fridge, brush with egg wash, and bake as directed. It bakes up like fresh, and the filling is just as gooey and delicious.

Reheating

To reheat, pop slices in a 350°F oven for 5-7 minutes to revive that crispy puff pastry texture. Microwave tends to make it soggy, so avoid that if you want to keep the layers crisp and flakey. If you stored the braid with glaze, a quick warm-up also softens the glaze beautifully.

FAQs

Can I use frozen puff pastry straight from the freezer?

No, it’s important to thaw it completely at room temperature first. If it’s too cold or stiff, it will crack when you unfold and braid it. Plan ahead and let it thaw for about 30-40 minutes or follow package instructions carefully.
What can I substitute for pecans?

Walnuts are a great alternative and have a similar texture and flavor profile. You could also use almonds or even hazelnuts if you prefer, just chop them finely to mimic the filling’s texture.
Is this recipe suitable for a beginner baker?

Absolutely! The braiding technique is straightforward, and puff pastry saves you from making dough from scratch. My detailed instructions will guide you step by step, and with a little practice, you’ll feel like a pro.
Can I prepare this braid ahead of time for a party?

Yes! You can assemble it the day before, keep it wrapped in the fridge, then bake fresh on the day of your event. The fresh-from-the-oven braid is always a crowd-pleaser.

Final Thoughts

This Maple Pecan Pastry Braid Recipe truly holds a special place in my kitchen because it’s one of those recipes that brings people together. It’s simple enough for a weeknight treat but elegant enough for holidays and celebrations. Every time I make it, I’m reminded how a few humble ingredients can create such warmth and joy. I can’t wait for you to try it and make it your own – trust me, this braid is a winner, and you’re going to hear compliments all around!