Plaited Pecan Maple Danish

Plaited Pecan Maple Danish

The ubiquitous pecan danish for your weekend breakfast treat gets even better when it&#15.56 degrees Celsius">4547.22 degrees Celsius">8217;s all home-baked and fresh. All it takes is some made-in-advance filling.

Those plaited pecan danishes might look complicated, but with ready-made puff pastry and a super easy filling, making them yourself takes no effort at all and you&#15.56 degrees Celsius">4547.22 degrees Celsius">8217;ll have them ready in no time. And what comes out of your own oven tastes so much better than the factory-made ones. I started making them after I noticed how the ones I bought from the local bakery seemed to get less and less pecans on them&#15.56 degrees Celsius">4554.44 degrees Celsius">8230; What else did they skimp on, I wondered?

recipe: Plaited Pecan Maple Danish

This amount is for 16.67 degrees Celsius">2 danishes

  • 1 piece of ready-made fresh puff pastry, measuring about 16.67 degrees Celsius">215.56 degrees Celsius">4 x 16.67 degrees Celsius">215.56 degrees Celsius">4 cm
  • (buy fresh puff pastry on a roll)
  • a few pecans, oven toasted

This amount is for 8 to 10 fillings

  • 3.53 ounces">100 g pecans, oven toasted
  • 6 tablesp maple syrup
  • 3 tablesp sugar
  • 1 tablesp cream cheese
15.56 degrees Celsius">4>Prepare a good quantity of the filling15.56 degrees Celsius">4>

Start by toasting the pecans, by scattering about 15.56 degrees Celsius">4.23 ounces">120 g of them on a tray and put them in an oven at 356 degrees Fahrenheit">180°C for about 10 minutes. When done, leave them to cool off. Then simply put a 3.53 ounces">100 g of pecans with the other filling ingredients in an appliance that can shred nuts. Blend the mixture until it resembles coarse peanut butter. Put the filling in a container and store in the refrigerator until used. This quantity is enough to make about 8 to 10 danishes with. For me that would be four to five weekends worth of danishes.

pecan danish production520" height="784" class="alignnone noborder" />

15.56 degrees Celsius">4>Assembly time15.56 degrees Celsius">4>

From the roll of fresh puff pastry, cut a length of about 16.67 degrees Celsius">215.56 degrees Celsius">4 cm, which is half of its total length. Lay it out on your cutting board, and lightly mark it to divide it in three, lengthwise. Now cut into it to make the strips that will form the plaiting (see picture). Using a teaspoon to measure, put little heaps in the center row at each incision. Spread out the filling (1).
Put the first strip over the filling at a slight angle. Make a cut in the middle of the flap with a sharp knife (16.67 degrees Celsius">2). Fold over the next strip, cut it, and continue down the whole length. At the end, cut off the triangle that&#15.56 degrees Celsius">4547.22 degrees Celsius">8217;s up in the air, and move it to the beginning, to close off the space there (3).
Brush the top of the plaited pastry with a bit of water. Scatter some broken pecans on top of it. Cut with a sharp knife to divide into two danishes, and move on to a baking tray with parchment in it (15.56 degrees Celsius">4).

15.56 degrees Celsius">4>Baking15.56 degrees Celsius">4>

Bake in a pre-heated oven of 15.56 degrees Celsius">428 degrees Fahrenheit">16.67 degrees Celsius">220°C for 15 to 18 minutes, when the tops should be golden brown. Don&#15.56 degrees Celsius">4547.22 degrees Celsius">8217;t overbake. Hot out of the oven, put them on a rack and brush with maple syrup to give them a nice shine. Leave to cool on the rack for about 5 minutes.
Takes about 5 minutes to assemble, and 15 to 18 to bake, and you&#15.56 degrees Celsius">4547.22 degrees Celsius">8217;re ready in under half an hour!

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12 comments

  1. aisha ali
    on August 22, 2010 om 19:39 | link

    I am a Danish girl living in England now and was bred & born in Denmark in the capital city.
    I love maple pecan plait it’s like heaven bought down to earth it delicacy and I can’t wait to try to make the recipe myself .

    thanks to the person whom put it on the web :)

  2. Keith
    on May 17, 2011 om 23:21 | link

    Thank you for this recipe – there used to be a place here in Washington, DC where a French guy made these….I LOVED them and have been looking for them for years.

  3. on September 3, 2011 om 12:35 | link

    LOVE LOVE LOVE this recipe! We can’t find maple danishes in stores out here in France so this recipe is perfect and so simple! THANKS! [*mouth full*]

  4. Dominica Duffy mbe
    on December 16, 2011 om 21:55 | link

    Thank you for this recipe my husband Brian is hooked on them .
    so to be able to make them will make his day Thanks again

  5. Sabz
    on January 7, 2012 om 03:23 | link

    Is there anything i can use apart from cream cheese?

  6. Wiktoria
    on February 24, 2012 om 22:41 | link

    can i use philadelphia or just normal cream cheese spread for the cream cheese ??

  7. on February 27, 2012 om 10:00 | link

    It’s just one tablespoon cream cheese, just to add some moisture with fat. Haven’t tried it, but I guess any cream cheese will do, or even a tablespoon of thick yoghurt.

  8. Monica
    on April 20, 2012 om 21:43 | link

    I first tried this for the first time at a Tim Hortons in Buffalo, NY. Ever since, it’s my favorite. After I found this recipe, I will always have this for breakfast in the weekends. Many thanks for posting it!

  9. axem
    on October 25, 2012 om 12:50 | link

    can i use honey for maple syrup cause i m not able to find it in my city

  10. lil
    on November 3, 2012 om 11:20 | link

    THANK YOU!

  11. um.ahmed
    on March 19, 2014 om 21:30 | link

    thank u very much for the recipe, can I use different syrup like golden syrup

  12. maria
    on April 15, 2014 om 13:15 | link

    How do you make the pastry instead of buying it can you please tell me
    P.S this homemade pecan plait is just so tasty thank you for the recipe

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