Maple & Pecan Danish Pastries

Pecan Social.jpg

Makes approximately 8 – 12 pastries. 


For the Maple & Pecan Filling

  • 150g pecans
  • 30g unsalted butter (softened)
  • 45g dark muscovado sugar
  • 45g light brown sugar
  • 2 tbsp pure Canadian maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch of salt
  • 375g ready rolled all butter puff pastry (x2)

For the Apricot Glaze

  • 80g apricot jam
  • 1 tbsp water

For the Icing 

  • 50g icing sugar
  • 2 tsp milk
  • 1/4 tsp vanilla extract or maple syrup


  1. Toast the pecans for a few minutes until they become aromatic. (You can do this in either a pan on the stove or on a baking sheet in the oven). 
  2. Once the pecans have cooled, pulse in a food processor or use a knife until roughly chopped.
  3. Cream the butter, sugars, maple syrup, vanilla extract, ground cinnamon and salt.
  4. Fold in the chopped pecans to the mixture until well combined.
  5. Unroll your all butter puff pastry, cut and divide into six equal pieces.
  6. Take one of the cut puff pastry pieces and spoon 2 – 3 teaspoons of the pecan filling in the centre.
  7. Using a sharp knife cut at a diagonal angle on either side of the pastry, fold the strips alternately towards the middle to create a plait. Be sure to tuck in the ends and pinch together at the top and bottom of the pastry to prevent the filling spilling out during baking.
  8. Repeat with the remaining pieces of puff pastry and filling.
  9. Transfer into the fridge and chill for 10 – 15 minutes.
  10. Whilst the pastries are chilling, preheat your oven to 220°C.
  11. Brush the pastries with egg wash or some melted butter prior to baking in the oven.
  12. Bake for 10 – 12 minutes until golden brown.
  13. For the apricot glaze: Add the apricot jam and water into a pan and gently simmer for approximately 5 minutes until thickened and syrupy like a glaze.
  14. Brush the tops of the warm pastries with the apricot glaze to give a shiny finish.
  15. For the icing: Combine the icing sugar, milk and vanilla extract or maple syrup using a whisk until lump-free and smooth.
  16. Drizzle the pastries with the icing generously.
  17. Garnish with either whole or chopped pecans and enjoy!


  • If any pecan filling remains, it can be frozen for up to a month or kept in the refrigerator for up to a week to enjoy at a later occasion.
  • If you would like a neater or more professional finish, then feel free to use a knife and cut on all four sides of the store-bought puff pastry pieces.
  • Be sure to check the manufacturer’s instructions for the puff pastry roll to ensure that they no not include any vital information to achieve best results (such as baking temperature).
  • If using a jam that includes chunky pieces of apricot, feel free to sieve the glaze mixture prior to brushing on to the pastries to achieve a smooth finish.
  • Using a Grade 2 maple syrup will provide a deeper and more robust maple taste.

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