Plaited Pecan Maple Danish

Plaited Pecan Maple Danish

The ubiquitous pecan danish for your weekend breakfast treat gets even better when it’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’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… What else did they skimp on, I wondered?

recipe: Plaited Pecan Maple Danish

This amount is for 2 danishes

  • 1 piece of ready-made fresh puff pastry, measuring about 24 x 24 cm
  • (buy fresh puff pastry on a roll)
  • a few pecans, oven toasted

This amount is for 8 to 10 fillings

  • 100 g pecans, oven toasted
  • 6 tablesp maple syrup
  • 3 tablesp sugar
  • 1 tablesp cream cheese

Prepare a good quantity of the filling

Start by toasting the pecans, by scattering about 120 g of them on a tray and put them in an oven at 180°C for about 10 minutes. When done, leave them to cool off. Then simply put a 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 production

Assembly time

From the roll of fresh puff pastry, cut a length of about 24 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 (2). Fold over the next strip, cut it, and continue down the whole length. At the end, cut off the triangle that’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 (4).


Bake in a pre-heated oven of 220°C for 15 to 18 minutes, when the tops should be golden brown. Don’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’re ready in under half an hour!



in bread+++

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More in baking:

  • Redcurrant rolls
  • Pumpkin Pie with pecan praline topping
  • Kosher cookies
  • Mississippy Mud Pie


  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


  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

  13. Shannon
    on October 11, 2014 om 05:46 | link

    Yummy I had these at turning stone in verona new York. Now in gonna make em delish!

  14. Beny
    on October 19, 2015 om 20:44 | link

    Thanks for the recipe. 😄👍

  15. Kat
    on February 21, 2016 om 10:13 | link

    would the filling work with crème fresh?

  16. on February 21, 2016 om 12:01 | link

    yes; it binds the ingredients into a paste – don’t use too much or it will be too wet.

  17. tanim
    on March 11, 2016 om 00:31 | link

    Thank you very much for your recipe. I made the pastries today and everyone really enjoyed them.

1 trackback

  1. By Drejø | mywanderingyear on November 1, 2014 at 16:26

    […] Want to try it? Here’s a recipe: […]

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