Description
A delicious Maple Pecan Pastry Braid featuring a buttery pecan filling infused with maple syrup and cinnamon, wrapped in flaky puff pastry and topped with a sweet maple glaze. Perfect for breakfast, brunch, or dessert.
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 the oven: Set your oven to 400°F and line a sheet tray with parchment paper to prevent sticking and for easy cleanup.
- Make the filling: In a medium bowl, mix together the brown sugar, softened butter, maple syrup, vanilla extract, and ground cinnamon until smooth. Stir in the chopped pecans until fully combined.
- Prepare the puff pastry: Unfold the thawed puff pastry sheet and place it on the lined sheet tray. Add the pecan filling down the center of the pastry in a thick line.
- Cut and braid the pastry: Using a sharp knife, make 7 even diagonal slits down both sides of the pastry filling. Remove the top and bottom triangles from the outer thirds of the pastry sheet. Fold the bottom and top middle flaps over the filling, then braid the sides over the filling, finishing by tucking the top flap under the braid.
- Apply egg wash: Beat the large egg with a splash of water, then brush generously over the outside of the braid to achieve a golden brown shine when baked.
- Bake the pastry: Place the tray in the oven and bake for 25 minutes or until the pastry is puffed and golden brown. Some filling might leak out, which is normal. After baking, allow the braid to cool on the sheet tray for 10 minutes.
- Prepare the glaze: Whisk together powdered sugar, maple syrup (start with 2 tablespoons and add more if needed), and vanilla extract until thick but pourable.
- Glaze and garnish: Drizzle the maple glaze over the cooled braid and immediately sprinkle additional chopped pecans for garnish.
- Serve: Cut into triangles and serve immediately, or let sit 20-30 minutes to let the glaze harden for easier slicing and serving.
Notes
- Thaw Puff Pastry Properly: Ensure the puff pastry is fully thawed at room temperature to avoid cracking during assembly.
- Use Parchment Paper: Line your baking sheet to prevent sticking and simplify cleanup.
- Chill Before Baking: If the pastry softens too much while assembling, chill it for 15 minutes in the refrigerator for better puffing.
- Egg Wash for Shine: The egg wash gives the pastry a beautiful golden finish after baking.
- Don’t Overfill: Avoid overfilling the pastry to minimize the risk of the filling leaking out during baking.
- Cool Before Glazing: Allow the braid to cool slightly before adding the glaze, preventing it from melting off.
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: thirty 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg
