If you love the combination of flaky pastry, caramelised nuts, and a rich maple flavour, this maple pecan plait recipe is a must-try. These pastries are a delightful treat, perfect for breakfast, brunch, or an afternoon snack with coffee. The best part? You can make them easily at home using store-bought puff pastry and a simple homemade maple pecan filling.
With a golden, crispy exterior and a sweet, nutty filling, these maple pecan plaits are sure to impress your family and friends. Plus, they taste just like the ones from a bakery but are much more affordable and satisfying when made from scratch.
Why You’ll Love This Recipe
- Uses store-bought puff pastry for ease
- The maple pecan filling is rich and flavourful
- Simple braiding technique for an elegant look
- Ready in under an hour
Ingredients You’ll Need
Puff Pastry and Topping
- 1 pound (425 g) puff pastry dough, thawed
- 2 tbsp pecans, coarsely chopped
- 1 small whole egg, beaten (for egg wash)
Maple & Pecan Filling
- ¼ cup (80 g) maple syrup
- ¼ cup (50 g) brown sugar
- 3 tbsp (40 ml) heavy cream (35% minimum)
- 1 small egg yolk
- 3 tbsp (40 g) unsalted butter, cubed
- 1 cup (120 g) pecans, chopped
How to Make Maple Pecan Plaits
1: Prepare the Maple Pecan Filling
- In a small saucepan, combine maple syrup, brown sugar, heavy cream, and egg yolk. Stir over low heat until well mixed.
- Add the cubed butter and bring the mixture to a light boil, then reduce to a simmer for about 5 minutes, stirring occasionally. The filling should thicken slightly.
- Remove from heat and stir in the chopped pecans.
- Let the filling cool completely. You can place it in the fridge for 30 minutes to speed up the process.
2: Roll and Cut the Puff Pastry
- Preheat your oven to 180°C (355°F) and position the rack in the middle.
- If using pre-rolled puff pastry, proceed to the next step. If using a thicker dough block, roll it out into two 10″ x 15″ (25 cm x 35 cm) rectangles, about 1/8 inch (2-3 mm) thick.
- Cut each dough sheet into four rectangles measuring 5″ x 7.5″ (10 cm x 16 cm).
3: Fill and Shape the Plaits
- Spoon 2-3 tbsp of the cooled maple pecan filling onto the centre of each rectangle. Leave ½ inch at the top and bottom and 2½ inches on the sides.
- Use a sharp knife or pizza cutter to create diagonal slits on the sides of the pastry, next to the filling.
- Fold the pastry slits inwards, overlapping them in a crisscross pattern. Tuck in the top and bottom edges to seal the filling inside.
- Repeat the process for all pastries.
4: Bake to Perfection
- Transfer the first four plaits onto a baking sheet lined with parchment paper.
- Brush the tops with egg wash and sprinkle with extra chopped pecans.
- Bake in the preheated oven for 18-20 minutes, or until golden brown and flaky.
- Repeat with the second batch, then transfer all plaits to a wire rack to cool slightly before serving.
Maple Pecan Plait Recipe
Equipment
- Small saucepan
- Baking sheet
- Parchment paper
- Rolling pin
- Sharp knife or pizza cutter
- Pastry brush
Ingredients
Puff Pastry & Topping:
- 1 lb 425 g puff pastry, thawed
- 2 tbsp pecans chopped
- 1 small egg beaten (for egg wash)
Maple & Pecan Filling:
- ¼ cup 80 g maple syrup
- ¼ cup 50 g brown sugar
- 3 tbsp 40 ml heavy cream (35% minimum)
- 1 small egg yolk
- 3 tbsp 40 g unsalted butter, cubed
- 1 cup 120 g pecans, chopped
Instructions
- Prepare the filling: Simmer maple syrup, brown sugar, cream, and egg yolk. Add butter, simmer for 5 minutes, then stir in pecans. Cool completely.
- Preheat oven to 180°C (355°F).
- Roll & cut pastry into 8 rectangles.
- Fill & shape: Add filling, cut diagonal slits, and braid.
- Bake for 18-20 minutes until golden brown. Cool slightly before serving.
Video
Notes
- Best eaten fresh.
- Store in an airtight container for up to 2 days.
- Freeze unbaked plaits and bake from frozen.
Nutrition (per serving)
- Calories: 320
- Fat: 22g
- Carbohydrates: 28g
- Protein: 4g
Pro Tips for the Best Maple Pecan Plaits
- Chill the filling: A thicker filling is easier to work with.
- Use a sharp knife: Clean cuts make the plaits look neater.
- Egg wash for golden colour: This gives the pastries their bakery-style shine.
- Don’t overfill: Too much filling can cause leakage.
Storage and Reheating
These pastries are best enjoyed fresh on the day they’re baked. However, if you have leftovers:
- Store in an airtight container with a paper towel on top to absorb moisture.
- Refrigeration can make the pastry less crispy, so reheat in the oven at 160°C (320°F) for 5 minutes before serving.
FAQs
Can I use homemade puff pastry?
Yes, but store-bought puff pastry saves time and works just as well.
Why is my pecan filling runny?
If the filling is too thin, add 1 tbsp cornstarch while simmering and cook for an extra minute.
Can I freeze maple pecan plaits?
Yes, freeze unbaked plaits on a baking tray until firm, then transfer them to a sealed bag. Bake from frozen, adding a few extra minutes to the baking time.
This maple pecan plait recipe is an absolute treat, perfect for weekend indulgence or a special occasion. The combination of buttery puff pastry, caramelised pecans, and rich maple syrup makes every bite delicious.
Give this recipe a try and let me know how it turns out. Leave a comment below, share this recipe with your friends, or tag me on social media if you make it. Happy baking!
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