Maple Pecan Danish

Step 1

Roughly chop 1 cup raw pecan halves into 1/4-inch pieces — you want varied sizes so some stay chunky while others become more paste-like as they bake. Set aside.

Step 2

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Pour in 0.25 cup pure maple syrup and stir until combined, about 1 minute. Add the chopped pecans and 0.25 teaspoon kosher salt, then stir in 0.5 teaspoon vanilla extract. Remove from heat and let cool for 5 minutes — the filling should be spreadable but still warm.

Step 3

Make an egg wash by whisking together 1 tablespoon whole milk and 1 tablespoon granulated sugar in a small bowl until the sugar dissolves slightly.

Step 4

Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Step 5

Remove the puff pastry from its packaging and let it thaw at room temperature for 5 minutes if needed — it should be cold but pliable enough to unfold without cracking. Unfold the pastry sheet on a lightly floured work surface and cut it in half lengthwise with a sharp knife, creating two long rectangles.

Step 6

Divide the maple-pecan filling in half. Spread half of the filling evenly down the center of one pastry rectangle, leaving 1 inch of bare pastry on each long side. This gives you room to seal the edges.

Step 7

Fold the long edges of the first pastry rectangle inward so they meet over the filling, overlapping slightly in the center — like closing a book. Press gently to seal. Repeat with the second pastry rectangle and remaining filling.

Step 8

Transfer both filled pastries seam-side down to the prepared baking sheet. Brush the tops and sides generously with the egg wash — this creates a golden, shiny crust. Using a sharp knife, make shallow diagonal cuts across the tops at 1.5-inch intervals, cutting only about 1/4 inch deep to score the pastry without cutting all the way through.

Step 9

Bake on the center rack for 18-22 minutes, until the pastry is puffed and deep golden brown. You'll smell the maple and butter caramelizing — that's your signal it's almost done. The pastry should sound crispy when you tap it with a fork.

Step 10

While the Danish bakes, make the glaze. Sift 0.75 cup powdered sugar into a small bowl. Add 1.5 tablespoons heavy cream and whisk until smooth and pourable — it should be the consistency of thick cream. Add a splash more cream if needed.

Step 11

Remove the Danish from the oven and let cool on the baking sheet for 5 minutes — this firms up the pastry slightly so the glaze doesn't soak in too quickly. Drizzle the glaze in a thin zigzag pattern over each pastry while still warm, allowing it to pool in the score marks.

Step 12

Let the Danish rest for another 5 minutes so the glaze sets. Slice between the score marks with a sharp serrated knife using a gentle sawing motion — don't press down, as that will squash the pastry. Serve warm or at room temperature.