Description
A delicious Maple Pecan Pastry Braid with a sweet maple glaze, combining flaky puff pastry with a cinnamon-spiced pecan filling. Perfect for breakfast or a dessert treat.
Ingredients
Scale
Filling
- 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
Pastry
- 1 sheet puff pastry thawed
- 1 large egg
- Splash of water
Glaze
- ¾ cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a sheet tray with parchment paper to prevent sticking and ease cleanup.
- Make the Filling: In a medium bowl, mix together the brown sugar, softened butter, maple syrup, vanilla extract, and cinnamon until smooth. Stir in the chopped pecans until fully combined.
- Prepare Puff Pastry: Unfold the thawed puff pastry sheet and place it on the lined sheet tray.
- Add Filling: Spread the pecan filling down the center of the puff pastry sheet.
- Cut Slits and Shape: Using a sharp knife, make 7 diagonal slits evenly spaced down each side of the filling on the pastry. Remove the top and bottom triangles from the outer thirds of the pastry. Fold the bottom and top middle flaps over the filling, then braid the sides over the filling, finishing by tucking in the top middle flap under the braid.
- Apply Egg Wash: Beat the egg with a splash of water in a small bowl. Brush the outside of the pastry braid with this egg wash to ensure a golden brown finish.
- Bake: Bake the pastry braid in the preheated oven for 25 minutes until golden brown. Some filling may leak, which is normal.
- Cool: Let the baked braid cool on the sheet tray for 10 minutes.
- Prepare Glaze: In a bowl, whisk together powdered sugar, maple syrup (starting with 2 tablespoons and adding up to 1 tablespoon more if needed), and vanilla extract until the glaze is thick yet pourable.
- Glaze and Garnish: Drizzle the glaze over the cooled pastry braid immediately and sprinkle additional chopped pecans on top if desired.
- Serve: Cut the pastry braid into triangles and serve immediately or let sit for 20-30 minutes for the glaze to harden before slicing.
Notes
- Thaw Puff Pastry Properly: Ensure the puff pastry is fully thawed at room temperature to avoid cracking during assembly.
- Use Parchment Paper: It prevents sticking and simplifies cleanup.
- Chill Before Baking: If pastry becomes too warm during assembly, chill it in the refrigerator for 15 minutes for better puffing.
- Egg Wash for Shine: Brushing with egg wash gives a beautiful golden color.
- Don’t Overfill: Avoid overfilling to prevent filling from leaking out during baking.
- Cool Before Glazing: Let the pastry cool slightly before glazing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
