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· 4.7 from 17 reviews

If you’re looking for a cozy, sweet treat that’ll impress anyone you share it with, you’ve got to try this Maple Pecan Pastry Braid Recipe. It’s like fall wrapped up in a flaky, buttery puff pastry, with rich maple and crunchy pecans dancing together in every bite. I first made this on a chilly weekend morning, and trust me, it quickly became a go-to breakfast—and an anytime snack that never lasts long. Stick with me, and I’ll walk you through every step so you can make this fan-freaking-tastic pastry braid at home with ease.

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Why This Recipe Works

Flavor Harmony: The maple syrup and brown sugar blend perfectly with warm cinnamon and buttery pecans for a cozy, irresistible taste.
Effortless Elegance: Puff pastry makes this braid look fancy without requiring complicated dough-making skills.
Versatile Texture: Crunchy pecans add that satisfying bite, balancing the soft and flaky pastry beautifully.
Sweet yet Balanced: The maple glaze adds sweetness without overwhelming, providing that perfect finishing touch.

Maple Pecan Pastry Braid Recipe - Recipe Step

Ingredients & Why They Work

Each ingredient in this Maple Pecan Pastry Braid Recipe plays a role in creating a perfect balance of texture and flavor. Quality maple syrup is key here, as it elevates the filling and glaze, while puff pastry keeps things buttery and flaky without stress. Let’s break down what you’ll need and why.

Maple Pecan Pastry Braid, Maple Pecan Pastry, Fall Pastry Braid, Sweet Breakfast Pastry, Pecan and Maple Pastry - 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 warmth and depth thanks to its molasses content, blending beautifully with the maple syrup.
Salted butter: Use softened butter so it mixes smoothly and lends richness to the filling.
Pure maple syrup: The star ingredient giving subtle sweetness and that unmistakable maple flavor.
Vanilla extract: Brings out all the flavors and adds a lovely aromatic layer.
Ground cinnamon: Adds a comforting spice note that pairs perfectly with pecans and maple.
Chopped pecans: Adds crunch and nutty flavor; lightly toasting them beforehand boosts aroma even more!
Puff pastry sheet: Flaky, buttery, and easy to handle — this is your base that lets the filling shine.
Large egg and splash of water: For the egg wash, ensuring a shiny, golden braid crust.
Powdered sugar: The base for the glaze that adds sweetness and a delicate finish.

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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.

Tweak to Your Taste

I love that this Maple Pecan Pastry Braid is so versatile—you can easily dial up or down the sweetness, swap in different nuts, or change up the spices. Making it your own is part of what makes this recipe such a joy in my kitchen.

Warming spices: Try adding nutmeg or ginger along with cinnamon; I sometimes like mixing them for a little extra warmth.
Nut swaps: If you’re not a fan of pecans, chopped walnuts or almonds work wonderfully too.
Gluten-free option: Use gluten-free puff pastry for a similar flaky effect without the gluten.
Extra maple glaze: For a sweeter finish, drizzle more glaze after baking—just watch out, it can get a bit sticky!

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

Step 1: Prepare the Maple Pecan Filling

Start by mixing the brown sugar, softened salted butter, pure maple syrup, vanilla extract, and cinnamon in a medium bowl until everything is smooth and combined. Then, fold in the chopped pecans so they’re evenly coated. This filling smells like fall and tastes like sweet comfort, so I sometimes take a little taste before spreading it on the pastry (shh, don’t tell!).

Step 2: Get Your Puff Pastry Ready

Make sure your puff pastry is fully thawed at room temperature—this prevents cracks and makes it easier to work with. Lay it out on a parchment-lined baking sheet. Now, spoon the maple pecan filling down the center in a nice even line. The trick here? Don’t overload it! You want enough filling to taste in every bite but not so much that it spills everywhere during baking.

Step 3: Slice, Braid, and Seal

Using a sharp knife, cut 7 diagonal slits evenly spaced down both sides of the filling. Remove the small top and bottom triangles from the outer thirds of the pastry—that part always confused me the first time, but it helps the braid look tidy. Fold the top and bottom center flaps over the filling, then braid by crossing the cut strips over the filling, alternating sides. Tuck the last flap under the braid to seal it securely.

Step 4: Egg Wash and Bake

Whisk the egg with a splash of water, then gently brush the outside of the braid for that golden glossy finish we all love. Bake at 400°F for about 20-25 minutes until puffed and golden. Don’t worry if a little filling escapes—that’s just a delicious bonus!

Step 5: Make and Add the Maple Glaze

While the braid cools for 10 minutes, whisk the powdered sugar with maple syrup and vanilla to form a thick but pourable glaze. Drizzle generously over the warm braid and sprinkle extra pecans on top if you want. After glazing, I sometimes wait 20-30 minutes before slicing so the glaze hardens slightly for the perfect texture.

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Pro Tips for Making Maple Pecan Pastry Braid Recipe

Thaw Your Puff Pastry Properly: Waiting until it’s fully thawed at room temp prevents cracking when you unfold it.
Don’t Overfill the Pastry: Too much filling can cause leaks—stick to a modest line down the center for neat braiding.
Use an Egg Wash for Gorgeous Color: Brushing the pastry’s surface with the egg wash before baking gives that irresistible golden-brown sheen.
Cool Before Glazing: Adding glaze too soon can make it run; give the braid a few minutes to cool for a perfect finish.

How to Serve Maple Pecan Pastry Braid Recipe

Maple Pecan Pastry Braid Recipe - Serving Suggestion

Garnishes

I’m a sucker for toasted pecan halves scattered on top of the glaze—it adds extra crunch and some mouthwatering visual appeal. Sometimes, I’ll even dust a little powdered sugar over the top right before serving for a delicate snowy look that screams cozy morning vibes.

Side Dishes

This braid pairs beautifully with a steaming cup of coffee or chai tea for breakfast. If you want to turn it into a brunch centerpiece, serve alongside fresh berries and creamy Greek yogurt to balance the sweetness with some freshness.

Creative Ways to Present

For special occasions, I love presenting this braid on a rustic wooden board surrounded by small bowls of nuts, fresh fruit, and extra glaze for guests to add as they like. It also looks stunning placed on a pretty cake stand with a few autumn leaves sprinkled around when serving holiday guests.

Make Ahead and Storage

Storing Leftovers

I store leftover pastry braid tightly wrapped in plastic wrap at room temperature for up to two days. If you want to keep it longer, I recommend refrigerating in an airtight container, but just know the crust won’t stay quite as crisp.

Freezing

Got extra? This braid freezes well! I wrap it tightly in plastic wrap and then foil before freezing. When I’m ready to enjoy again, I thaw it overnight in the fridge before reheating to preserve that flaky texture.

Reheating

To reheat, pop slices in a preheated 350°F oven for around 8-10 minutes to bring back the crispness without drying out the filling. Microwave works for convenience, but the pastry won’t be quite as flaky or crisp.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw puff pastry fully at room temperature before you start because cold pastry can crack and be difficult to braid. Usually, 30-40 minutes on the counter or as per package instructions does the trick.
Can I make the filling ahead of time?

Absolutely! You can prepare the maple pecan filling a day ahead and store it in the fridge. Just bring it to room temperature before assembling the braid for easy spreading.
What if I don’t have pecans?

No worries—you can swap pecans with walnuts or almonds. They’ll still add a satisfying crunch and nutty flavor to your braid.
How long will the maple glaze stay fresh?

The glaze is best enjoyed fresh but can be stored covered in the refrigerator for up to two days. If it thickens, just whisk in a tiny splash of maple syrup before using.

Final Thoughts

This Maple Pecan Pastry Braid Recipe is one of those rare desserts that feels both special and totally doable on a busy morning. I often make it when friends come over, and it never fails to spark compliments and requests for the recipe. The combination of flaky pastry, sweet maple, and crunchy pecans is just so satisfying. I hope you’ll give it a try and make it your own little tradition too—there’s something magical about pulling a warm braid from the oven and sharing it with people you care about.