I remember when I was in high school, short walks up to the nearest supermarket (basically next to the school) every “big break”. 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.
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!
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! 🙂
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)|
|1||egg yolk + 1 egg, beaten|
|120||grams||pecan nuts, chopped +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 ;)).