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This yummy Pecan Pastry is perfect for breakfast, a snack, or even dessert! If you’re at all like me, you won’t be able to put it down.
One of my favorite recipes to make this time of year is this Maple Pecan Pastry Braid. It’s an easy recipe that combines the flaky goodness of puff pastry with the rich flavors of maple syrup, brown sugar, and crunchy pecans!
HERE IS WHAT OUR READERS ARE SAYING:
“This dessert is similar to baclava but is much less time consuming.
The maple glaze tops it off beautifully.
I’ll be making this often as a dessert for my family and friends.” – Carol
There’s something special about baking during this time of year. The aroma of sweet treats wafting through the house just feels cozy and comforting!
With basic ingredients that you can find at any grocery store, it’s a great recipe that doesn’t require a lot of fuss.
The best part is that it looks so fancy, but it’s actually super simple to make. Using a store-bought puff pastry sheet saves time and makes the process even easier.
The combination of sweet maple syrup and warm cinnamon rolled up in flaky pastry is just irresistible.
Plus, it’s a versatile recipe—you can add your own twists or substitutions to suit your taste. Trust me, once you try this pastry, you’ll want to make it again and again!
Chances are good that this Pecan Pastry will become a staple in your kitchen, especially during the holidays.
Some of our other favorite PASTRY RECIPES we have on our site include: Baked Brie in Puff Pastry with Walnuts and Honey, Spinach Puffs Recipe with Puff Pastry and Cheese, and Best Apple Crumble Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PECAN PASTRY:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF PASTRY IS THE BEST TO USE?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Maple Pecan Pastry Braid with Glaze
WHY THIS RECIPE WORKS:
- Simple Ingredients: With basic pantry staples and ready-made puff pastry, this recipe is easy to put together.
- Delicious Flavor Combination: The mix of maple syrup, brown sugar, and pecans creates a sweet treat that’s hard to resist.
- Impressive Presentation: The braided puff pastry looks fancy, making it perfect for special occasions or anytime you want to impress.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Light brown sugar
- Salted butter, softened
- Pure maple syrup
- Vanilla extract
- Ground cinnamon
- Chopped pecans
- Puff pastry sheet, thawed
- Large egg
- Water
For the Glaze:
- Powdered sugar
- Pure maple syrup
- Vanilla extract
HOW TO MAKE PECAN PASTRY:
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, and set aside.
- Mix together the brown sugar, butter, maple syrup, vanilla, and cinnamon in a medium-sized bowl until smooth.
- Add the pecans and stir them together until combined.
- Unfold the sheet of puff pastry and place it on the lined sheet tray.
- Add the filling down the center of the pastry.
- With a sharp knife make 7 even slits down the sides of the filling into the pastry in a diagonal. Remove the top and bottom triangles from the outer thirds of the puff pastry. Refer to the photo tutorial in the post.
- Fold the bottom middle flap and top middle flap of the pastry over the filling. Braid the sides of the pastry over the filling, ending with the top flap from the middle, tucking it under the braid.
- Beat the egg with the water in a small bowl and brush the outside of the braid with the egg wash.
- Bake for 20-25 minutes until golden brown. Some of the filling may escape while baking, that’s okay.
- Let the braid cool for 10 minutes on the sheet tray.
- Make the glaze by whisking together the powdered sugar, maple syrup, and vanilla. Start with 2 tablespoons of maple syrup and add up to 1 tablespoon more if it is too thick. You want the glaze to be thick yet pourable.
- Drizzle the glaze on top and immediately sprinkle on more pecans if desired for garnish.
- Cut into triangles and serve immediately or let the braid sit for 20-30 minutes to allow the glaze to harden, then slice.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF PASTRY IS THE BEST TO USE?
Using a store-bought puff pastry sheet is the best option for this recipe.
It’s convenient and saves time, plus it provides that flaky, buttery texture we all love.
You can find puff pastry in the freezer section of your grocery store.
Just make sure to thaw it according to the package instructions before using it.
CAN THIS BE MADE AHEAD?
Yes, most definitely!
Assemble the braid and keep it refrigerated until you’re ready to bake.
You can also bake it and store it in an airtight container at room temperature.
If you like it warm, just reheat it in the oven or microwave before serving.
ANY ADDITIONS?
This is the best part of a new recipe!
Find the flavors that you like best. Next time, you can change things up again!
- Add Cream Cheese: Spread a layer of softened cream cheese on the pastry before adding the filling for extra richness.
- Sprinkle Cinnamon Sugar: Dust cinnamon sugar over the filling for a sweeter touch.
- Drizzle Chocolate: After baking, drizzle melted chocolate over the top for a decadent twist.
- Use Different Nuts: Substitute pecans with walnuts or almonds, or use a mix of nuts of your choice.
- Add Dried Fruits: Sprinkle some dried cranberries or raisins into the filling for added texture and flavor.
- Top with Pecan Halves: Place pecan halves on top before baking for a beautiful presentation.
- Serve with Vanilla Ice Cream: Pair the warm pastry with a scoop of vanilla ice cream.
- Glaze Variations: Add a pinch of ground cinnamon or maple extract to the glaze for extra flavor.
- Sprinkle with Coconut: Add shredded coconut on top after glazing for a tropical hint.
- Add a Caramel Drizzle: Drizzle caramel sauce over the pastry for an extra sweet treat.
ANY SUBSTITUTIONS?
Don’t forget to save the recipe card at the bottom.
It’s the perfect addition to your holiday spread!
- Vegan Butter: Use vegan butter in place of regular butter for a dairy-free option.
- Gluten-Free Puff Pastry: Use gluten-free puff pastry if you have dietary restrictions.
- Honey or Agave: Replace maple syrup with honey or agave nectar if preferred.
- Almond Extract: Swap vanilla extract with almond extract for a different flavor.
HOW TO STORE:
Refrigerator
- Place leftovers in an airtight container or wrap tightly with plastic wrap.
- Store in the refrigerator for up to 3 days.
- To reheat, warm in the oven at 350°F for about 10 minutes or microwave for 15 seconds.
Freezer
- Wrap the baked pastry tightly in plastic wrap and then in aluminum foil.
- Store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator and reheat before serving.
DANA’S TIPS AND TRICKS:
- Thaw Puff Pastry Properly: Make sure 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 make cleanup easier.
- Chill Before Baking: If the pastry becomes too warm while assembling, chill it in the refrigerator for 15 minutes before baking to ensure it puffs up nicely.
- Egg Wash for Shine: Brushing the pastry with an egg wash (beaten egg and water) gives it a beautiful golden brown color.
- Don’t Overfill: Be careful not to overfill the pastry to prevent the filling from leaking out during baking.
- Cool Before Glazing: Let the pastry cool slightly on a wire rack before adding the glaze so it doesn’t melt.
The Pecan Pastry is a tasty and easy recipe that’s perfect for any time of year.
Whether you’re serving it for breakfast, dessert, or as an anytime snack, it’s beautiful and delicious!
If you like this recipe, you might also like:
Maple Pecan Pastry Braid with Glaze
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
For the glaze:
- ¾ cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, and set aside.
- Mix together the brown sugar, butter, maple syrup, vanilla, and cinnamon in a medium-sized bowl until smooth.½ cup light brown sugar, 3 tablespoons salted butter, 3 tablespoons pure maple syrup, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon
- Add the pecans and stir them together until combined.¾ cup chopped pecans
- Unfold the sheet of puff pastry and place it on the lined sheet tray.1 sheet puff pastry
- Add the filling down the center of the pastry.
- With a sharp knife make 7 even slits down the sides of the filling into the pastry in a diagonal. Remove the top and bottom triangles from the outer thirds of the puff pastry. Refer to the photo tutorial in the post.
- Fold the bottom middle flap and top middle flap of the pastry over the filling. Braid the sides of the pastry over the filling, ending with the top flap from the middle, tucking it under the braid.
- Beat the egg with the water in a small bowl and brush the outside of the braid with the egg wash.1 large egg, Splash of water
- Bake for 20-25 minutes until golden brown. Some of the filling may escape while baking, that’s okay.
- Let the braid cool for 10 minutes on the sheet tray.
- Make the glaze by whisking together the powdered sugar, maple syrup, and vanilla. Start with 2 tablespoons of maple syrup and add up to 1 tablespoon more if it is too thick. You want the glaze to be thick yet pourable.¾ cup powdered sugar, 2-3 tablespoons pure maple syrup, 1 teaspoon vanilla extract
- Drizzle the glaze on top and immediately sprinkle on more pecans if desired for garnish.
- Cut into triangles and serve immediately or let the braid sit for 20-30 minutes to allow the glaze to harden, then slice.
Notes
- Thaw Puff Pastry Properly: Make sure 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 make cleanup easier.
- Chill Before Baking: If the pastry becomes too warm while assembling, chill it in the refrigerator for 15 minutes before baking to ensure it puffs up nicely.
- Egg Wash for Shine: Brushing the pastry with an egg wash (beaten egg and water) gives it a beautiful golden brown color.
- Don’t Overfill: Be careful not to overfill the pastry to prevent the filling from leaking out during baking.
- Cool Before Glazing: Let the pastry cool slightly on a wire rack before adding the glaze so it doesn’t melt.
Nutrition
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This dessert is similar to baclava but is much less time consuming.
The maple glaze tops it off beautifully.
I’ll be making this often as a dessert for my family and friends.