Maple Glazed Pecan Danish Braid
Why stop at the bakery for Danish when you can make them at home? Your home will smell like a French bakery while they are baking and the taste of a warm pastry right out of the oven is incredible. Picture yourself with a pastry in hand and a warm mug of coffee or tea. OMG so good. Each bite comes with a crunchy and sticky filling that’s made with maple syrup and pecans.
Maple Glazed Pecan Danish
1 package 17.3 oz Pepperidge Farm® Puff Pastry sheets, thawed but chilled
1½ oz pecans, roughly chopped
⅓ cup maple syrup, add more for glazing
all-purpose flour, for dusting
cooking spray
3 oz brown sugar
1¼ oz butter, melted
3 tbsp maple syrup
3½ oz pecans, roasted and crushed
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 tea or
coffee, and enjoy!
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