Maple and Pecan Plait Danish Pastries

Maple and Pecan Plait Danish Pastries | A Dutchie Baking

I remember when I was in high school, short walks up to the nearest supermarket (basically next to the school) every “big break”. Β We’d buy snacks to munch on and (unintentionally) terrorize our teachers with. It was really cool not to eat the lunch your parents had made for you, lunches which ofoften cheese and peanut butter sandwiches). Instead, pink cakes, danishes and croissant were part of our regular diet. And occasionally a pack of cookies.


Maple and Pecan Plait Danish Pastries | A Dutchie Baking

Looking back, that wasn’t exactly a healthy choice but at least I had teenage metabolism.. Anyhow, my treat of choice was definitely the maple and pecan danish. They must’ve had some kind of fake maple in it though (sugar syrup with maple extract?) and there were hardly any pecans to find. Just what you’d expect from those pesky supermarket breads!

Maple and Pecan Plait Danish Pastries | A Dutchie Baking

It is no surprise, then, that I have taken up the task of baking these beauties myself. At 14 years old I didn’t have a clue on what was hidden in my food but boy have I caught up! In these scrumptious plaits I have used organic maple syrup and plenty of pecan nuts. I plucked the recipe from a Polish baking blog which I discovered a while back. I usually just look at the pictures but Google Translate really helped me out in deciphering this recipe. Really, thank god for Google Translate! I hope you’ll enjoy the recipe as much as I’ve done, and do send pictures of your bake(s) to me via Facebook or Twitter, I love seeing them! πŸ™‚



Maple and Pecan Plait Danish Pastries Recipe

Source: Moje Wypieki


900 grams danish pastry dough (approx.)
85 grams maple syrup + extra for drizzling
50 grams brown sugar (I used light brown)
40 grams golden syrup
40 grams unsalted butter
40 grams whipping cream
1 egg yolk + 1 egg, beaten
120 grams pecan nuts, chopped Β +a few extra for topping

1. Preheat the oven to 180C/355F.

2. To make the filling, combine syrups, sugar, butter, whipping cream and egg yolk in a saucepan. Bring to a boil and leave to boil for a few minutes. Take off the heat and stir in the pecan nuts. Leave to cool.

3. Roll out the danish pastry dough to 4-5mm thickness. Mine was about 40x30cm when I had finished rolling. Divide dough into 12 rectangles. Spoon 3 to 4 teaspoons of the mixture into the middle of the rectangle lengthwise (holding the rectangle horizontally). Cut 3 slanting slits along both “naked” sides. Pleat inwards, try to pleat as such to keep the mixture inside or it will leak out while baking. Place on baking sheets lined with baking parchment/silpat mat, cover and leave to proof for 1 to 1,5 hour. Once risen, brush the tops with beaten egg (optionally with a splash of milk in there), then bake for 18-20 minutes or until golden brown. Leave to cool on a wire rack or eat while still warm (not too warm though, you don’t want to burn your tongue on the syrup filling ;)).




14 thoughts on “Maple and Pecan Plait Danish Pastries

  1. How beautifully it looks so badly it is written and the most important information are missing. The filling is too liquid so buns will not keep it inside- all of my buns were running in the oven- such a waist of ingredients!
    Also the description of making them 10 cm big – try and see it doesn’t work at all. After being busy for so long with the dough, this recipe is not ok at all, or for purpose written insufficiently. I can’t imagine to do this to the readers of my website.

    1. Hi Zuzana,

      I’m sorry they didn’t turn out well for you! I have made them exactly as stated and they turned out fine for me. Did you make sure to chill the dough sufficiently? And did you use the egg yolk and golden syrup in the filling? These make sure the filling firms up.

      Let me know which parts weren’t clear so I can change them accordingly πŸ™‚

  2. Hi Ramona. Thank you for reply. I did everything exactly as you wrote. The dough was chilled the whole night as I did it yesterday evening. The taste of the filling is delicious, but it runs seriously. Maybe it is in the syrup- people mess with all food these days – I don’t know. Luckily I saved the dough in deep-fries for later. And will maybe add some grind nuts to the filling.

    1. Ah man! That sucks πŸ™ You did add the chopped pecans to the filling right? And yeah, what people do with food these days… If you get me started I can talk for days.

      For a moment I thought you wrote you were going to deep fry the dough, which sounds like an excellent idea haha!

  3. I used actually chopped hazelnuts and tried to save it with almond flower, but it didn’t work. But as I love salty and meat more than chocolate and sweets, I’ll add to the dough some mint pesto with lamb minced meat πŸ˜‰ This will surely work and will never run πŸ˜‰ I just wanted to please my husband with new breakfast and add some nice recipe to my collection here:
    It’s really pitty. Also because here in Belgium costs everything almost more than gold.

    1. As the country above Belgium I can tell you that it’s not much different here. In terms of nuts I can recommend going to Lidl (you must have Lidl too right?), they are most affordable and often have these 200gr bags of hazelnuts and almonds. They have walnuts/pecans in their regular assortment – expensive, but cheaper than Delhaize for example.

      The lamb minced meat idea sounds good – I’m glad you’ve found a way to use the dough πŸ™‚

  4. En toch gaan Belgen naar Nederland shoppen en zeggen dat er goedkoper is. Lidl heb ik niet graag omdat er de derde kwaliteitsklasse van het voedsel is. Meestal Duitse maar te gevuld met alles dat er niet hoort te zijn dingen. Is er bij jullie ook maar een echte room te koop- zonder maiszetmeel? Hier in BelgiΓ« is er maar een op de markt. De rest is bomwol met maiszetmeel. In zulke zaken miss ik mijn klein gouden land – Slowakije- daar kan men nog steeds puur natuurproducten kopen. Hier is het verschrikkelijk slecht al.

  5. Your filling was great! Just the one I was looking for.I let it cool in the fridge before using it. It wasn’t runny at all. I used a dough recipe from a Scandinavian cookbook which called for eggs and heavy cream. Oh my!

  6. Twoje Wypieki is absolutely georgous. All her recipies are simply delicious! I have all her books (4 to be precise πŸ˜‰). Those pastries are great 😁

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