• 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!