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This Pastry Braid looks like it came straight from a bakery case, but it starts with a sheet of store-bought puff pastry and a buttery maple pecan filling. I made this maple pecan braid on a crisp fall morning with a pot of coffee going, and it disappeared before it even cooled. If you love our strawberry cream cheese danish, this braid is your next easy showstopper.
Flaky puff pastry, a gooey maple pecan center, and a sweet maple glaze come together with just a little folding.
Pastry Braid Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 35 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 839kcal
- 🌶️ Flavor Profile: Buttery, flaky pastry with a gooey maple pecan filling and sweet maple glaze
- ✋ Difficulty: Easy, on par with our easy cinnamon rolls
Quick Answer
Mix a filling of brown sugar, butter, maple syrup, vanilla, cinnamon, and chopped pecans. Spoon it down the center of a thawed puff pastry sheet, then cut diagonal slits along both sides. Fold the strips over the filling to form a braid, brush with egg wash, and bake at 400 degrees for about 25 minutes until golden. Drizzle with maple glaze before serving.
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Why This Recipe Works
Click to see the technique science
- Store-bought puff pastry. A sheet of thawed puff pastry gives you flaky, buttery bakery layers with zero from-scratch dough work.
- The braid looks impressive. Cutting slits and folding the strips creates a gorgeous woven look that takes just a couple of minutes.
- Gooey maple pecan filling. Brown sugar, maple syrup, and toasty pecans melt into a rich, caramelly center as it bakes.
- Ready in about 35 minutes. From filling to glaze, this braid comes together fast enough for a weekend brunch or a last-minute treat.
- Breakfast or dessert. Serve it warm with coffee in the morning or with a scoop of ice cream at night.
- That maple glaze finish. A quick maple powdered sugar glaze drizzled on top makes it feel extra special.
Why You’ll Love This Recipe
- It starts with store-bought puff pastry, so you get bakery-flaky results with almost no effort.
- The gooey maple pecan filling and sweet glaze taste like fall in every bite.
- The braided look is a total showstopper, like the layers in our homemade elephant ears.
Key Ingredients
A handful of pantry staples and a sheet of puff pastry make this Pastry Braid.
- Puff pastry: A thawed store-bought sheet is the flaky, buttery shortcut. Keep it cold until you are ready to fill and braid.
- Chopped pecans: Toasty and buttery, they are the star of the filling. Give them a rough chop so they braid neatly.
- Maple syrup: Real maple syrup goes into both the filling and the glaze for deep, cozy maple flavor.
- Brown sugar and butter: They melt together into a rich, caramelly base that holds the pecans in a gooey filling.
- Cinnamon and vanilla: Warm spices that round out the maple and pecan, the same cozy combo as our easy cinnamon rolls.
See recipe card for exact quantities.
Variations and Substitutions
This maple pecan braid is easy to adapt.
- Swap the pecans for walnuts, or use a mix of both nuts.
- Add a handful of mini chocolate chips or a swirl of cream cheese to the filling.
- Use a cream cheese or vanilla glaze instead of maple for a different finish.
- Turn it into individual pastries by cutting the sheet into smaller braids, like our mini cream cheese danishes.
How to Make Pastry Braid
- Preheat the oven to 400 degrees and line a sheet pan with parchment. Mix the brown sugar, softened butter, maple syrup, vanilla, and cinnamon in a bowl, then stir in the chopped pecans to make the filling.
- Unfold the thawed puff pastry onto the sheet pan and spoon the maple pecan filling down the center third. Cut even diagonal slits down both sides of the filling, and trim off the small top and bottom corners.
- Fold the bottom and top flaps over the filling, then braid the side strips over the center, alternating sides and tucking the last strip under.
- Beat the egg with a splash of water and brush it all over the braid for a shiny, golden finish.
- Bake for 20 to 25 minutes until puffed and deep golden brown. Some filling may escape, and that is okay. Let the braid cool on the pan for about 10 minutes.
- Whisk the powdered sugar, maple syrup, and vanilla into a thick yet pourable glaze. Drizzle it over the braid, sprinkle with more pecans, then slice and serve.
Recipe Tips & Tricks
- Keep the puff pastry cold, working quickly so it stays chilled and puffs up flaky in the oven.
- Do not overfill the center, or the filling will leak out and the braid will be hard to fold.
- Cut even, angled slits so the braid looks neat and the strips lay evenly over the filling.
- Do not skip the egg wash, which gives the braid its glossy, golden bakery finish.
- Let it cool before glazing so the maple glaze sets into a pretty drizzle instead of soaking in.
- Serve it warm for the gooiest filling, and reheat leftovers briefly to bring back the flaky texture.
Serving Ideas and Suggestions
This Maple Pecan Pastry Braid is best served warm, sliced into thick pieces so everyone gets a swirl of that gooey filling. A dusting of extra pecans on top makes it look bakery-perfect.
Serve it for brunch with a pot of coffee alongside our overnight French toast casserole and a bowl of fresh fruit.
For dessert, warm a slice and add a scoop of vanilla ice cream or a dollop of whipped cream, the way you would with our caramel banana sweet rolls.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4. Reheat slices in a 300 degree oven or the air fryer for a few minutes to bring back the flaky, crisp layers, since the microwave will make the pastry soft.
Pastry Braid FAQs
You can assemble the braid, cover it, and refrigerate it for a few hours before baking. Brush on the egg wash and bake it fresh when you are ready to serve. It is best enjoyed warm the day it is baked, when the pastry is at its flakiest.
Do not overfill the center, and leave a small border so the strips can seal. Fold the top and bottom flaps in first to trap the filling, then braid the sides. A little filling escaping while baking is normal and adds to the caramelized look.
Yes. Thaw the puff pastry in the refrigerator or on the counter just until it is pliable and unfolds without cracking, usually 30 to 40 minutes. Work with it while it is still cold, since warm pastry gets sticky and does not puff as well.
Absolutely. Walnuts are a great swap for the pecans, and a mix of both is lovely. Toasting the nuts first deepens their flavor. You could also add a handful of chopped chocolate or dried cranberries to the filling for a twist.
Keep the braid in an airtight container at room temperature for up to 2 days or refrigerated for up to 4. Reheat slices in a 300 degree oven or the air fryer for a few minutes to re-crisp the pastry. Avoid the microwave, which softens the flaky layers.
Yes. Freeze the baked, unglazed braid, tightly wrapped, for up to 2 months. Thaw it at room temperature, then reheat in the oven to crisp the pastry and add the fresh maple glaze before serving so it looks and tastes freshly made.
Made this Maple Pecan Pastry Braid? I would love to hear how it turned out, leave a comment and a star rating below!
Maple Pecan Pastry Braid
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
Love This Recipe?
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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.