Description
The Maple Pecan Danish Braid is a delectable pastry featuring a rich, gooey maple-pecan filling that is encased in a light and flaky puff pastry. The braid shape not only looks impressive but also ensures that every bite is packed with flavor. Often served as a breakfast or dessert item, this pastry is perfect for any occasion where you want to treat yourself or others to something sweet and indulgent. The optional vanilla icing adds an extra layer of sweetness, making this recipe a truly indulgent experience.
Ingredients
For the Filling
- ⅔ cup pecan chips or finely chopped pecans
- ¼ cup maple syrup
- ½ cup light brown sugar
- ½ tsp ground cinnamon
- 3 tbsp salted butter, softened
For the Pastry
- 1 sheet frozen puff pastry, thawed
- 1 large egg (for egg wash)
For the Vanilla Icing (Optional)
- 1½ cups powdered sugar
- 1 tsp pure vanilla extract
- 2–3 tbsp milk
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
In a mixing bowl, combine pecan chips, maple syrup, brown sugar, ground cinnamon, and softened butter. Stir everything together until the mixture forms a thick paste. This will be the rich, gooey filling that will make your pastry irresistible.
Unroll your thawed puff pastry sheet on a flat surface. Roll it out slightly with a rolling pin to smooth any creases. This helps ensure the pastry will bake evenly and look beautiful once finished.
Now, score the pastry into three vertical sections using a sharp knife. In the outer thirds of the pastry, cut diagonal strips about 1 inch wide. Leave the center third of the pastry intact. These strips will create the braid effect once assembled.
Spread the pecan maple filling down the center third of the pastry. Be generous with the filling; you want it to be packed with flavor.
Next, start folding the diagonal strips of pastry over the filling, alternating sides to create a braided effect. Once the braid is complete, tuck the ends of the pastry underneath to seal the braid and prevent the filling from leaking out during baking.
Brush the entire braid with a beaten egg to create a golden, glossy finish during baking.
Place the braid on the prepared baking sheet and bake it in the preheated oven for 25–30 minutes, or until the pastry is golden brown and the filling is bubbling. The aroma in your kitchen during this step will be absolutely mouthwatering!
While the braid is cooling, you can prepare the optional vanilla icing. In a bowl, whisk together powdered sugar, pure vanilla extract, and milk until smooth and creamy. Drizzle the icing over the cooled pastry for an extra touch of sweetness and decoration.
Notes
Drizzle with extra maple glaze just before serving for a bakery-style finish. This Danish braid is perfect for brunches, holiday breakfasts, or a cozy afternoon treat alongside a cup of coffee or tea.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Danish
Keywords: Maple Pecan Danish Braid