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· 4.8 from 72 reviews

If you’re looking for a show-stopping, sweet treat that’s surprisingly easy to whip up, I’ve got just the thing for you. This Maple Pecan Pastry Braid Recipe is basically my go-to when I want something deliciously impressive without heaps of fuss. Flaky puff pastry, a buttery maple-pecan filling, and a drizzle of glossy glaze make it just irresistible. Keep reading, and I’ll walk you through everything so you can make this fan-freaking-tastic dessert (or brunch centerpiece!) in your kitchen too.

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Why This Recipe Works

Simple Yet Elegant: Using puff pastry makes this braid look like you spent hours, without the complicated dough-making.
Perfect Flavor Combo: Maple syrup, cinnamon, and pecans create that cozy, comforting flavor everyone loves.
Customizable Filling: The filling is easy to tweak with your favorite nuts or spices if you want to mix it up.
Glazed Finish: The maple glaze adds just the right amount of sweetness and makes it look stunning on any dessert table.

Maple Pecan Pastry Braid Recipe - Recipe Step

Ingredients & Why They Work

These ingredients are straightforward but magical when combined—the maple keeps everything sweet and rich, the pecans add crunch, and the cinnamon brings warmth. When shopping, look for pure maple syrup (not just maple-flavored syrup, trust me) and fresh puff pastry for the best results.

Maple Pecan Pastry Braid, easy dessert recipes, holiday brunch ideas, puff pastry desserts, pecan pastry ideas - 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 sweetness that pairs beautifully with maple.
Salted butter: Softened butter helps blend the filling smoothly and adds richness.
Pure maple syrup: The star ingredient that lends that iconic maple flavor; quality matters here.
Vanilla extract: Boots the overall aroma and enhances sweetness.
Ground cinnamon: Adds warmth and spice, balancing the sweetness perfectly.
Chopped pecans: Provide the satisfying crunch and nutty flavor that makes this braid special.
Sheet puff pastry: The flaky, buttery base that makes the braid impressive with minimal effort.
Egg & water: For the egg wash that gives the braid a glossy, golden finish.
Powdered sugar (for glaze): Creates the smooth, sweet topping that melts in your mouth.

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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.

Make It Your Way

One of the reasons I love this Maple Pecan Pastry Braid Recipe is how easy it is to tweak it just for you. Maybe you’re more of a walnut fan, or perhaps you want it a little less sweet? Feel free to customize the filling or even add a sprinkle of sea salt on top before baking for a sweet-and-salty twist!

Nut Swap: I once swapped pecans with toasted walnuts for a slightly earthier flavor, and it worked beautifully.
Spice It Up: Add a pinch of nutmeg or ginger for a warm autumn vibe.
Gluten-Free: Try using gluten-free puff pastry—you might need to bake a little longer but the result is just as delightful.
Extra Crunch: Toss a handful of chopped pecans on top before baking to amp up the nutty texture.

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

Step 1: Get Prepped and Make Your Filling

First things first, preheat your oven to 400°F and line a baking sheet with parchment paper (trust me, it saves you such a cleanup headache). In a bowl, I mix the brown sugar, softened butter, pure maple syrup, vanilla extract, and cinnamon until everything is smooth and well combined. Then stir in the chopped pecans. This filling smells incredible—a sweet, buttery blend that hints at the cozy flavors coming.

Step 2: Prepare the Pastry and Shape the Braid

Carefully unfold your thawed puff pastry sheet onto the lined baking tray. I always let mine thaw fully at room temperature to avoid cracking—it’s a small step that makes all the difference. Next, spoon your pecan-maple filling down the center of the puff pastry, spreading it evenly. Using a sharp knife, cut 7 evenly spaced diagonal slits down each side of the pastry, making it look like fringe. Tip: Keep your cuts consistent for a pretty, even braid.

Remove the small triangular pieces at the top and bottom ends on each side—this nesting move helps everything fold neatly. Now, fold the bottom and top middle sections over the filling, and then start braiding by folding the diagonal strips over the center, alternating sides. When you’re done, tuck the final flap under the braid for a tidy finish.

Step 3: Egg Wash and Bake to Golden Perfection

Whisk your egg with a splash of water to create the egg wash, then gently brush the entire braid’s surface. This step is my secret weapon for a gorgeous golden shine that makes everyone say, “Wow!” Bake it for 20-25 minutes until puffed and golden, keeping an eye on it toward the end. It’s normal if a bit of filling escapes; that delicious caramelized maple will only add to the charm.

Step 4: Glaze and Garnish

While the braid cools on the tray for about 10 minutes, whisk together the powdered sugar, maple syrup, and vanilla to make that irresistible glaze. Start with 2 tablespoons of maple syrup, adding more if it’s too thick—you want a pourable but not runny consistency. Drizzle it generously on top, then sprinkle extra chopped pecans if you like a nutty flourish. Now, either slice right away or let the glaze set for 20-30 minutes if you prefer a firmer topping.

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Tips from My Kitchen

Thaw Puff Pastry Properly: I learned that letting it thaw completely at room temp keeps it from cracking when unfolded.
Don’t Overfill: I made the mistake once of adding too much filling and things got messy—less is definitely more here.
Use Parchment Paper: It’s a simple hack that means no sticky mess and easy transfer after baking.
Cool Before Glazing: Applying glaze too soon melted it away for me; letting the braid cool a bit made everything perfect.

How to Serve Maple Pecan Pastry Braid Recipe

Maple Pecan Pastry Braid Recipe - Serving Suggestion

Garnishes

I love to finish mine with a simple handful of extra chopped pecans right after I drizzle the glaze—it adds great texture and looks so pretty. Sometimes, a tiny pinch of flaky sea salt on top brings out all the sweetness, which is surprisingly delicious.

Side Dishes

This braid shines best on its own, but I also enjoy pairing it with a scoop of vanilla ice cream or a cup of strong coffee for a delightful afternoon pick-me-up. For brunch, fresh fruit or a simple green salad rounded out the meal perfectly.

Creative Ways to Present

For holiday gatherings, I’ve twisted things up by making smaller individual braids in muffin tins—perfect for sharing. You could also sprinkle festive colored sugar atop the glaze or serve it with a side of whipped cream for a special occasion. Presentation really elevates this humble pastry.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to 2 days. The crust stays flaky and the glaze keeps its lovely sheen. If it gets too soft, a quick pop in the oven (covered loosely with foil) crisps it right back up.

Freezing

Freezing the unbaked braid is a game changer—I assemble it, wrap tightly in plastic, then freeze for up to a month. When I’m ready, I thaw it overnight in the fridge and bake as usual. The texture stays surprisingly good, and you still get that perfect flakiness.

Reheating

To reheat leftovers, I preheat the oven to 350°F and warm slices on a baking sheet for about 10 minutes. It revives the crisp pastry without drying out the filling. Microwave is tempting but doesn’t retain that lovely texture.

FAQs

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

Absolutely! You can assemble the braid and keep it wrapped in the fridge for a few hours before baking, or freeze it unbaked for up to a month. Just thaw overnight in the fridge before baking.
What’s the best way to thaw puff pastry?

The best way is to leave the pastry at room temperature for about 30-40 minutes until fully thawed but still cool. This prevents cracks and makes it easier to work with.
Can I substitute other nuts for pecans in the Maple Pecan Pastry Braid Recipe?

Yes! Walnuts, almonds, or even hazelnuts can work well. Just chop them finely and toast lightly for extra flavor before mixing them in.
How do I avoid the filling leaking out during baking?

Don’t overfill the braid, and make sure to seal the edges firmly when braiding. Also, chilling the assembled braid for 10-15 minutes before baking helps it hold its shape better.
What can I serve alongside the maple pecan pastry braid?

This braid pairs wonderfully with a simple cup of coffee or tea, vanilla ice cream for dessert, or fresh fruit if you’re serving it at brunch.

Final Thoughts

This Maple Pecan Pastry Braid Recipe has quickly become one of my favorites because it looks so impressive but comes together with minimal effort—perfect when you want to wow guests or treat yourself. Every bite brings that warm, buttery maple-pecan goodness wrapped in flaky pastry, which I swear feels like a hug on a plate. Give it a try; I promise you’ll love it as much as I do!