Name: Maple Pecan Pastry Braid Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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· 4.9 from 16 reviews

Okay, if you’ve been on the hunt for a show-stopping breakfast or brunch that’s both easy and irresistibly delicious, you’ve just hit the jackpot with this Maple Pecan Pastry Braid Recipe. It’s flaky, nutty, and sweet all rolled into one gorgeous braid that practically melts in your mouth. I remember the very first time I made this braid—I felt like I was serving a fancy bakery treat, but it took me barely any time! Stick with me, and I’ll walk you through how to nail it perfectly every time. Trust me, you’re going to love making this as much as you love eating it.

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Why This Recipe Works

Flaky Puff Pastry: Using thawed puff pastry creates those irresistible, buttery layers without any fuss.
Sweet & Nutty Filling: The combo of pure maple syrup, brown sugar, and chopped pecans adds perfect warmth and crunch.
Beautiful Braided Presentation: The braid technique isn’t just pretty—it helps lock in the filling for that neat, bakery-worthy look.
Maple Glaze Finish: Drizzling on the glaze at the end punches up the sweetness and gives a glossy finish that looks like you spent hours on it.

Maple Pecan Pastry Braid Recipe - Recipe Step

Ingredients & Why They Work

Each ingredient in this Maple Pecan Pastry Braid Recipe plays a role in building layers of flavor and texture. From the rich butter in the filling to the fresh pecans for that crunch, it’s all about balance and harmony. When shopping, pick the best-quality maple syrup you can because its flavor really shines here.

Maple Pecan Pastry Braid, Maple Pecan Breakfast Pastry, Nutty Maple Braid, Easy Pastry Braid Recipe, Sweet Breakfast 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 a deep, caramel-like sweetness that blends beautifully with maple syrup.
Salted butter: Gives richness and helps bind the filling into a luscious spread.
Pure maple syrup: The star ingredient—gives authentic maple flavor and natural sweetness.
Vanilla extract: Enhances all the flavors with its warm, aromatic notes.
Ground cinnamon: Adds a subtle spice that makes this braid feel cozy and comforting.
Chopped pecans: For crunch and nuttiness, plus a perfect contrast to the sweet filling.
Puff pastry sheet: The flaky, buttery layers are bakery-quality without the work of homemade dough.
Large egg & water (egg wash): Creates a shiny, golden crust that’s as appetizing as it looks.
Powdered sugar (for glaze): Gives the finishing touch of sweetness with a silky smooth drizzle.

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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

This Maple Pecan Pastry Braid Recipe is such a friendly canvas for creativity. I often switch up the spices or nuts based on what I have on hand or who I’m serving. Don’t be shy about making it your own!

Variation: One time I swapped the pecans for walnuts, which was just as delicious and gave a different crunch profile.
Spice it up: Adding a pinch of nutmeg or cardamom lends a new layer of cozy warmth that’s perfect for fall.
Dietary modification: For a dairy-free twist, use a vegan butter substitute and make sure your puff pastry is dairy-free.
Sweetness level: Feel free to adjust the maple syrup in the glaze to make it more or less sweet depending on your taste.

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

Step 1: Prepare the Maple Pecan Filling

First up, mix the light brown sugar, softened salted butter, pure maple syrup, vanilla extract, and ground cinnamon in a medium bowl until it’s smooth and glossy. Then, stir in those chopped pecans. This filling is the soul of the braid—sweet, buttery, and with just enough spice to keep it interesting. I like to chop my pecans fairly small so they nestle nicely into the braid without falling out.

Step 2: Prepare the Puff Pastry and Shape the Braid

Make sure your puff pastry sheet is fully thawed at room temperature — this helps avoid cracks when you unfold it. Place it on a parchment-lined sheet tray. Then, spread your pecan filling down the center in a thick, even line. Using a sharp knife, cut 7 diagonal slits down each side of the filling—these will be your braiding strips. Don’t forget to remove the top and bottom little triangles of the outer thirds of the pastry. If you’ve never braided like this before, go slow—fold the bottom and top middle flaps over first, then alternate folding the side strips over the filling in a criss-cross fashion, tucking the last flap under to seal everything in. The braid looks spectacular once baked and holds all that yummy filling together.

Step 3: Apply Egg Wash and Bake

Whisk together your egg and a splash of water to make an egg wash, then brush it generously over the entire braid. This little step is what gives the pastry its golden, polished finish—you’ll want to make this part neat but don’t stress about a little glaze drip here and there. Bake in a preheated 400°F oven for 20–25 minutes until it’s puffed up and a gorgeous golden brown. A tip from me: some filling might sneak out while baking, and that’s totally okay — it just means it’s bursting with flavor!

Step 4: Make the Glaze and Finish

While your braid cools for about 10 minutes, whisk up your glaze using powdered sugar, maple syrup, and vanilla extract. Start with 2 tablespoons of maple syrup, and if the glaze feels too thick, add a bit more until it’s thick but pourable. Drizzle generously over the cooled braid, then sprinkle a few more chopped pecans on top for that extra crunch and fancy finish. I like to let the glaze harden a bit for 20–30 minutes before slicing—it makes cutting cleaner and the glaze sets beautifully.

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Pro Tips for Making Maple Pecan Pastry Braid Recipe

Thaw Puff Pastry Properly: I’ve learned the hard way that if the pastry isn’t fully thawed, it cracks and tears when braided—so plan ahead and let it come to room temp.
Use Parchment Paper: It’s a game-changer for cleanup and keeps the braid from sticking to the pan.
Chill If Needed: If the dough feels too soft while braiding, pop it in the fridge for 15 minutes; it helps maintain those pretty puffed layers during baking.
Don’t Overfill: Less is more here—overstuffing leads to filling oozing out, and while tasty, it can make the braid harder to handle.

How to Serve Maple Pecan Pastry Braid Recipe

Maple Pecan Pastry Braid Recipe - Serving Suggestion

Garnishes

I love topping this braid with extra chopped pecans for a crunchy finish and a light dusting of powdered sugar for that sweet, snowy effect. Sometimes, I drizzle a little warmed maple syrup on the side for guests to dip their slices—it adds a lovely, indulgent touch.

Side Dishes

This pastry braid pairs like a dream with a simple cup of coffee or tea for breakfast. If it’s brunch time, I often serve it alongside fresh fruit salad or a quick green salad with a citrus vinaigrette to balance the sweetness.

Creative Ways to Present

For holidays or special occasions, I sometimes bake individual mini braids using smaller puff pastry sheets and arrange them in a pretty basket lined with linen napkins—guests love their own personal braid! Another favorite is serving it sliced alongside whipped cream or vanilla yogurt for an extra creamy bite.

Make Ahead and Storage

Storing Leftovers

I keep leftover pastry braids wrapped tightly in plastic wrap at room temperature for up to 2 days. You want to avoid refrigeration because it can make the puff pastry lose its flakiness.

Freezing

If you want to prep ahead, you can freeze the unbaked braid after assembling it on a baking sheet. Freeze until solid, then wrap well and store in the freezer for up to 2 months. When ready to bake, bake from frozen, just add a few extra minutes to the baking time.

Reheating

To bring leftovers back to life, warm slices in a 350°F oven for about 5–7 minutes. This keeps the pastry crisp and reactivates the maple pecan filling’s warm, gooey goodness—microwaving tends to make it soggy, so avoid that if you can.

FAQs

Can I make this Maple Pecan Pastry Braid Recipe ahead of time?

Absolutely! You can assemble the braid, then bake it fresh the next day. Alternatively, freeze the unbaked braid for up to 2 months and bake it straight from frozen when you’re ready—it’s convenient and tastes just as delicious.
Is puff pastry the best pastry for this recipe?

Puff pastry is ideal because of its flakiness and buttery layers. While you could try other doughs, puff pastry delivers the perfect light and crisp texture that sets this braid apart.
Can I substitute the pecans with other nuts?

Yes, walnuts, almonds, or even hazelnuts can work wonderfully. Just toast them lightly for extra flavor and chop to similar sizes to the pecans for the best texture.
How do I prevent the filling from leaking out during baking?

Don’t overfill the center and make sure to seal the braid edges well by tucking in the flaps securely. Using chilled dough also helps the pastry hold its shape as it bakes.
What’s the best way to store leftover Maple Pecan Pastry Braid?

Wrap leftovers tightly in plastic wrap and store at room temperature for up to two days. Reheat gently in the oven for best texture.

Final Thoughts

Honestly, this Maple Pecan Pastry Braid Recipe has become my go-to treat whenever I want to impress without stress. It’s the perfect combination of flaky pastry, rich maple sweetness, and nutty crunch—all braided into one beautiful package. Whether you’re serving it for a weekend brunch, a holiday morning, or just because, I promise it’ll become a favorite in your recipe box like it has in mine. So go ahead, give it a try—I’d bet you’ll be sharing it with friends and family before you know it!