Desserts

Maple Pecan Plaits

Name: Maple Pecan Plaits
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 sheet of puff pastry; 1/2 cup pecans, chopped; 1/4 cup maple syrup; 1 egg, beaten (for egg wash); 1/2 teaspoon cinnamon; 1/4 teaspoon vanilla extract; Powdered sugar (for dusting, optional)

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These Maple Pecan Plaits are flaky, sweet, and nutty. A simple sheet of puff pastry becomes a golden braid filled with sticky maple and toasted pecans. The outside is crisp and buttery. The inside is chewy and rich with maple flavor. These plaits smell warm and inviting. They make a lovely breakfast treat or an elegant dessert. If you like maple and nuts, you’ll enjoy this easy pastry. For another maple-pecan idea, try these salted maple pecan pie bars for a different texture and a salty-sweet contrast.

Recipe Information

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 4 plaits (servings)
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 340 kcal
Protein: 4 g
Carbohydrates: 36 g
Fat: 20 g
Fiber: 2 g
Sugar: 14 g
Sodium: 220 mg

Why Make This Maple Pecan Plaits

These plaits are quick to make and impressive to serve. The puff pastry gives a light, flaky texture. The pecans add a buttery crunch. Maple syrup adds a deep, warm sweetness that pairs well with cinnamon and vanilla. You can make them in under 40 minutes. They work for breakfast, brunch, afternoon tea, or dessert. The recipe is forgiving and easy for beginner bakers. The aroma while baking is rich and comforting — a mix of toasted nuts and sweet maple.

How to Make Maple Pecan Plaits

This recipe uses simple steps and basic tools. You need a baking sheet, a rolling pin, a bowl, and a pastry brush. Chill your pastry briefly if it softens while working. Toast the pecans first for extra flavor. Keep the filling slightly sticky so it holds together but does not make the pastry soggy. Brush with egg wash for a glossy, golden crust.

Ingredients:

1 sheet of puff pastry
1/2 cup pecans, chopped
1/4 cup maple syrup
1 egg, beaten (for egg wash)
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
Powdered sugar (for dusting, optional)

Directions:

Step 1: Preparation

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly flour your work surface. Unfold or roll out the puff pastry to smooth any creases. If the pastry feels too soft, chill it for 10 minutes so it is easier to cut and shape.

Step 2: Mixing

In a bowl, mix together the chopped pecans, maple syrup, cinnamon, and vanilla extract. Stir until the nuts are evenly coated and the mixture is sticky. Taste and adjust cinnamon if you want a stronger spice note. Toast the pecans first in a dry pan over medium heat for 3–4 minutes if you prefer a deeper nutty flavor.

Step 3: Baking

Cut the pastry into strips, leaving one side attached so you can form a plait. Spoon the pecan mixture down the center of the pastry. Fold the strips over the filling to create a plait shape, crossing the strips over the filling in an alternating pattern. Brush the top of each plait with the beaten egg to help it brown. Place the plaits on the prepared baking sheet and bake for 20–25 minutes or until the pastry is puffed and golden brown.

Step 4: Finishing

Let the plaits cool for 10 minutes on a wire rack. Dust lightly with powdered sugar if desired. Serve warm or at room temperature. The filling will be sticky and the pastry crisp. Enjoy!

How to Serve Maple Pecan Plaits

Serve warm for the best texture and aroma. They pair well with coffee, black tea, or a glass of milk. For brunch, plate them with fresh fruit or a dollop of whipped cream. For dessert, serve alongside vanilla ice cream or a drizzle of extra maple syrup. Cut each plait in half to share or to offer smaller portions at a party.

How to Store Maple Pecan Plaits

At room temperature: Store in an airtight container for up to 2 days. Keep away from heat to preserve flakiness.
In the refrigerator: Store in an airtight container for up to 5 days. Reheat before serving to refresh the crust.
Freezing: Freeze unbaked plaits on a sheet tray until firm, then wrap tightly and freeze for up to 1 month. Bake from frozen, adding a few extra minutes to the bake time. You can also freeze baked plaits for up to 2 months; thaw in the fridge and reheat in a 350°F (175°C) oven for 8–10 minutes.

Expert Tips for Perfect Maple Pecan Plaits

Keep pastry cold: Cold pastry puffs better. If it warms, chill briefly.
Toast pecans: Toasting enhances the nutty flavor and adds crunch.
Don’t overfill: Too much filling can make the pastry soggy or leak while baking.
Use a light hand with syrup: The filling should be sticky but not runny.
Egg wash for color: Brush with beaten egg for glossy, deep brown tops.
Cut cleanly: Use a sharp knife or pizza cutter for neat strips and even braids.
Even baking: Rotate the tray halfway through baking for even browning.
Make ahead: Assemble and freeze unbaked plaits to bake later for fresh pastry.

Delicious Variations

Chocolate Maple Pecan: Add a few chopped dark chocolate pieces to the filling for a rich twist.
Apple Maple Pecan: Mix in small diced apples (peeled) with the pecan mixture for a fruity version.
Walnut Swap: Replace pecans with walnuts if you prefer a milder nut flavor.
Vegan Option: Use a plant-based puff pastry and brush with a mix of plant milk and maple syrup instead of egg.
Savory-Sweet: Add a pinch of sea salt on top before baking for a salty-sweet contrast.

Frequently Asked Questions

Q: Can I use frozen puff pastry straight from the freezer?
A: Thaw according to package directions before rolling. Work when it is cold but pliable. If it is still frozen, it will crack and not braid well.

Q: How do I stop the filling from leaking?
A: Don’t overfill the center. Keep the filling slightly thick and not too runny. Seal edges by pressing gently when folding the strips.

Q: Can I make this nut-free?
A: Yes. Replace pecans with seeds (pumpkin or sunflower) or with finely chopped apples and a little oat crumble for texture.

Q: Can I prepare these ahead of time?
A: Yes. Assemble plaits and freeze on a tray until firm. Wrap and store in the freezer. Bake from frozen, adding a few extra minutes to the bake time.

Q: How do I reheat leftovers so the pastry stays crisp?
A: Reheat in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving, which makes pastry soggy.

Q: What if my plaited pastry is not puffy after baking?
A: That often happens if the pastry warmed too much before baking. Chill assembled plaits for 10–15 minutes before baking. Also make sure your oven is fully preheated and hot.

Q: Can I reduce the sugar?
A: You can reduce the maple syrup slightly or use a sugar-free syrup alternative, but it will change texture and sweetness. Taste as you go.

Conclusion

These Maple Pecan Plaits are an easy way to create a bakery-style treat at home. They blend flaky pastry with crunchy pecans and warm maple notes. Try them for a cozy breakfast or as a special dessert. For another maple-pecan pastry idea and more inspiration, check out MAPLE PECAN PLAITS PASTRY – Julia Recipes. Give these plaits a try — they are quick, satisfying, and sure to please friends and family.