Description
A flaky maple pecan plait made with buttery puff pastry and a rich, sticky maple and pecan filling, braided beautifully and baked until golden and crisp. Perfect for brunch or dessert.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup pecans, roughly chopped
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg, beaten (for egg wash)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine chopped pecans, maple syrup, brown sugar, melted butter, vanilla extract, and salt. Mix until evenly blended.
- Place the thawed puff pastry sheet on the prepared baking sheet and gently roll to even out if necessary.
- Spread the maple pecan filling down the center third of the pastry, leaving space at the top and bottom edges.
- Using a sharp knife, cut diagonal strips along both sides of the pastry. Fold the strips alternately over the filling to create a braided pattern.
- Brush the entire surface with the beaten egg.
- Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown.
- Allow to cool for 10 minutes before slicing and serving.
Notes
- Keep the puff pastry cold before baking for maximum flakiness.
- Lightly toast pecans beforehand for deeper flavor.
- Avoid overfilling to prevent leaking during baking.
- Reheat leftovers in the oven to restore crisp texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 170mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg