Ingredients
¾ lb puff pastry sheet, chilled
1½ oz pecans, roughly chopped, roasted
⅓ cup maple syrup, add more for glazing
all-purpose flour, for dusting
cooking spray
3 oz brown sugar, or muscovado sugar
1¼ oz unsalted butter, melted
3 tbsp maple syrup
3½ oz pecans, roasted and crushed
Preparation
Preheat the oven to 350 degrees F.
Prepare the filling by combining the pecans, brown sugar, butter, and maple syrup in a bowl. Stir until it forms a paste. Set aside.
Dust the working area with flour, then roll out the puff pastry sheet. Divide the pastry sheet into 4 pieces.
Make diagonal cuts, roughly ½-inch apart from each other, on opposite sides of the puff pastry. Add roughly 1 tablespoon of filling.
Fold the cut edges alternately, overlapping each other to create a braided pastry design. Tuck in both ends of the puff pastry. Transfer to the greased baking sheet lined with parchment paper.
Brush the pastries with maple syrup, then sprinkle your chopped pecans on top.
Bake for 15 to 20 minutes or until golden brown.
Allow to cool down briefly at room temperature. Brush or drizzle with more maple syrup to glaze. Serve your pecan Danish pastry immediately with a cup of coffee, and enjoy!
