Description
This Maple Pecan Pastry Braid is a delightful breakfast or dessert treat featuring a flaky puff pastry filled with a sweet maple pecan mixture, braided elegantly and topped with a smooth maple glaze. Perfectly golden and garnished with crunchy pecans, it’s a delicious and visually impressive bake.
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. Line a sheet tray with parchment paper and set it aside.
- Make Filling: In a medium-sized bowl, mix together the light brown sugar, softened salted butter, maple syrup, vanilla extract, and ground cinnamon until smooth.
- Add Pecans: Stir in the chopped pecans into the filling mixture until well combined.
- Prepare Pastry: Unfold the thawed sheet of puff pastry and place it on the lined sheet tray.
- Add Filling to Pastry: Spoon the pecan filling down the center of the puff pastry sheet.
- Cut Slits in Pastry: Using a sharp knife, make 7 even diagonal slits down both sides of the filling in the pastry. Remove the top and bottom triangles from the outer thirds of the puff pastry as per the photo tutorial.
- Braid the Pastry: Fold the bottom and top middle flaps over the filling, then braid the side strips alternately over the filling, ending with tucking the top middle flap under the braid.
- Apply Egg Wash: Beat the egg with a splash of water in a small bowl and brush the outside of the braid with the egg wash to promote browning.
- Bake the Pastry: Bake in the preheated oven for 25 minutes until the braid is golden brown and puffed. Some filling may leak out, which is normal.
- Cool the Pastry: Let the braid cool for 10 minutes on the sheet tray before glazing.
- Prepare the Glaze: Whisk together the powdered sugar, maple syrup (start with 2 tablespoons, add more if needed for desired consistency), and vanilla extract until smooth and pourable but thick.
- Glaze and Garnish: Drizzle the glaze over the cooled pastry braid and immediately sprinkle additional chopped pecans on top for garnish if desired.
- Serve: Cut the braid into triangles and serve immediately, or allow it to sit for 20-30 minutes so the glaze can harden before slicing.
Notes
- Thaw Puff Pastry Properly: Ensure the puff pastry sheet is fully thawed at room temperature before unfolding to prevent it from cracking.
- Use Parchment Paper: Line your sheet pan with parchment paper to avoid sticking and ease cleanup.
- Chill Before Baking: If the pastry becomes too warm while assembling and difficult to handle, chill it in the refrigerator for 15 minutes to help it hold its shape and puff nicely in the oven.
- Egg Wash for Shine: Brushing the braid with egg wash yields a beautiful golden brown color and shiny finish.
- Don’t Overfill: Avoid overfilling the pastry to prevent filling from leaking excessively during baking.
- Cool Before Glazing: Allow the pastry to cool slightly before glazing to prevent the glaze from melting and sliding off.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
