Have you ever tasted pecan braids? They are available in any bar or pastry shop and they are, in my opinion, very good, so I tried to make them at home.
The result was really satisfying, so I’m sharing this super easy and quick recipe with you.
In half an hour (including baking time) your breakfast or snack will be ready!
If you have excess puff pastry to use, below I leave you with other super easy ideas!
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 286.41 (Kcal)
- Carbohydrates 28.24 (g) of which sugars 11.82 (g)
- Proteins 2.75 (g)
- Fat 18.70 (g) of which saturated 4.00 (g)of which unsaturated 13.94 (g)
- Fibers 1.16 (g)
- Sodium 77.73 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry (rectangular)
- 1.75 oz pecans
- 1/3 cup apricot jam
- 1/4 cup maple syrup
- 2 tbsps butter
Tools
- 1 Saucepan
Steps
With just a few simple steps, your pecan braids will be ready for tomorrow’s breakfast.
First, preheat the oven to 350°F, in the meantime prepare the filling.
Coarsely chop the pecans with a mezzaluna and set aside.
In a non-stick saucepan, slightly melt the butter without letting it boil, then add the maple syrup and mix well.
Remove from the heat and add the jam (use a smooth one, without chunks), then the coarsely chopped pecans and mix well.
At this point, cut the puff pastry (rectangular is better) into 8 rectangles and place about 3/4 of a tablespoon of filling in the center of each rectangle.
Make oblique cuts on the long sides of the rectangle to create strings that you will cross over to create the braids.
You can shape them as you wish, then if you have leftover filling (you should), brush it over the braids.
Place them on a baking tray covered with parchment paper and bake for about 20/25 minutes.
You’ll see they’re definitely better than the ones you find at the bar! And then, imagine the satisfaction of making them yourself in 10 minutes?!?!?
Store them for up to 2 days in a closed cake tin to maintain the crunchiness!
