Maple Pecan Pastry Braid {Easy Recipe}
Flaky. Simple. Delicious. My Maple Pecan Pastry Braid (or Plait) is made with store-bought puff pastry and layered with crunchy pecans, maple syrup, and an irresistible cream cheese filling! It is gooey, mouth-watering, and the perfect addition to your brunch table!
To make this Maple Pecan Pastry Braid, you will need:
- Frozen Puff Pastry
- Brown Sugar
- Maple Syrup
- Egg
- Cream Cheese
Let’s make this simple and delicious Maple Pecan Pastry Braid!
Preheat oven to 350F (or 325F convection bake). Line baking pan with parchment paper. Set aside.
Cream Cheese Layer
In a medium bowl, whisk together softened cream cheese, egg yolk, and brown sugar until creamy (note: this can also be done with an electric mixer or food processor). Set aside.
Maple Pecan Layer
In a small bowl, combine chopped pecans, maple syrup, butter, and brown sugar. Set aside.
Assembly
Place thawed puff pastry onto a clean, flat surface with 1 tbsp of flour to prevent sticking. Unfold pastry and roll into ~ 12″ by 9″ rectangle.
Use knife to gently score the puff pastry into 3 sections, lengthwise. On the opposite thirds of the puff pastry, create diagonal cuts ~1/2″ apart.
Add cream cheese mixture to the centre 1/3 of the pastry, spread flat.
Add maple pecan layer on top of cream cheese mixture.
To create pastry braid, fold cut edges over filling in alternating pattern. Be sure to tuck in the opposite centre flaps at each end.
Brush completed pastry braid with egg wash and top with additional chopped pecans.
Bake pastries at 350F (325F convection bake) for ~40 min or until golden brown. Remove from oven. Let cool on baking pan. Once out of the oven, drizzle pastry with additional maple syrup as desired. Enjoy!
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Maple Pecan Pastry Braid
Ingredients
- 1 sheet Frozen Puff Pastry thawed
Cream Cheese Layer
- 1/2 pkg Cream Cheese (4 oz or 115 g)
- 3 tbsp Brown sugar (light or dark)
- 1 Egg Yolk large
Maple Pecan Layer
- 1/3 cup Pecans roughly chopped + additional for topping
- 1 tbsp Unsalted Butter
- 1 tbsp Maple Syrup
- 1 tbsp Brown Sugar
Egg Wash
- 1 Egg White large
- 1 tbsp Heavy cream/milk
Instructions
- Preheat oven to 350F (or 325F convection bake). Line baking pan with parchment paper. Set aside.
Cream Cheese Layer
- In a medium bowl, whisk together softened cream cheese, egg yolk, and brown sugar until creamy (note: this can also be done with an electric mixer or food processor). Set aside.
Maple Pecan Layer
- In a small bowl, combine chopped pecans, maple syrup, butter, and brown sugar. Set aside.
Assembly
- Place thawed puff pastry onto a clean, flat surface with 1 tbsp of flour to prevent sticking. Unfold pastry and roll into ~ 12" by 9" rectangle.
- Use knife to gently score the puff pastry into 3 sections, lengthwise. On the opposite thirds of the puff pastry, create diagonal cuts ~1/2" apart.
- Add cream cheese mixture to the centre 1/3 of the pastry, spread flat.
- Add maple pecan layer on top of cream cheese mixture.
- To create pastry braid, fold cut edges over filling in alternating pattern. Be sure to tuck in the opposite centre flaps at each end.
- Brush completed pastry braid with egg wash and top with additional chopped pecans.
- Bake pastries at 350F (325F convection bake) for ~40 min or until golden brown. Remove from oven. Let cool on baking pan. Once out of the oven, drizzle pastry with additional maple syrup as desired. Enjoy!
Thank you!
This dessert is right up my alley! It’s baking in the oven while I post this. I had some difficulty getting the strips of the braid to overlap well. I also made them too skinny , but I know that whatever it looks like doesn’t matter because the taste will be incredible! Thanks 😊
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?
Thank you so much for your comment Vanessa! These homemade cinnamon rolls keep for 3 days in an air-tight container in the refrigerator or up to 3 months in the freezer. – Sofia