Description
This Maple Pecan Pastry Braid with Glaze is a beautifully braided puff pastry filled with a sweet mixture of brown sugar, butter, maple syrup, vanilla, cinnamon, and chopped pecans. Baked to a golden perfection and drizzled with a luscious maple glaze, this pastry is perfect for breakfast, brunch, or a delightful dessert treat.
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 aside.
- Prepare Filling: In a medium-sized bowl, mix together the brown sugar, softened butter, maple syrup, vanilla extract, and ground cinnamon until smooth.
- Add Pecans: Stir in the chopped pecans to the filling mixture until well combined.
- Prepare Puff Pastry: Unfold the thawed sheet of puff pastry and place it on the prepared parchment-lined sheet tray.
- Add Filling to Pastry: Spread the filling down the center of the puff pastry sheet.
- Make Slits in Pastry: Using a sharp knife, cut 7 even diagonal slits along each side of the filling in the pastry. Remove the top and bottom triangles from the outer thirds of the puff pastry as per tutorial.
- Braid Pastry: Fold the bottom and top middle flaps over the filling, then braid the remaining side strips over the filling, ending with tucking the top middle flap under the braid layers to secure.
- Apply Egg Wash: Beat the egg with a splash of water in a small bowl and brush the outside of the braid generously with this egg wash for a golden finish.
- Bake Pastry: Bake in the preheated oven for 25 minutes until the pastry is puffed and golden brown. Some filling may escape, which is normal.
- Cool Pastry: Remove from oven and let the braid cool for 10 minutes on the sheet tray.
- Make Glaze: In a bowl, whisk together powdered sugar, maple syrup (start with 2 tablespoons and add up to 1 more tablespoon if needed), and vanilla extract until glaze is thick yet pourable.
- Glaze Pastry: Drizzle the glaze over the warm pastry and immediately sprinkle additional chopped pecans on top for garnish, if desired.
- Serve: Cut into triangles and serve immediately or let sit for 20-30 minutes to allow glaze to harden before slicing.
Notes
- Thaw Puff Pastry Properly: Ensure the puff pastry sheet is fully thawed at room temperature before unfolding to prevent cracking.
- Use Parchment Paper: Line your sheet pan with parchment paper to prevent sticking and ease cleanup.
- Chill Before Baking: If the pastry becomes too warm while assembling, chill in the refrigerator for 15 minutes to help it puff up nicely during baking.
- Egg Wash for Shine: Brushing with an egg wash creates a beautiful golden brown color and glossy finish.
- Don’t Overfill: Avoid overfilling to prevent filling from leaking during baking.
- Cool Before Glazing: Let the pastry cool slightly so the glaze doesn’t melt upon application.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: thirty six g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
