Elevated Panera Bread Pecan Braid Recipe
Prep Time:
17 minutes
Cook Time:
35 minutes
Servings:
2 Pastries
Ingredients
  • 1 ¼ cup chopped pecans
  • ¼ cup + 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons butter, melted
  • ¾ teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 puff pastry sheet, defrosted
  • 1 egg
  • 2 teaspoons water
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
Directions
  1. Place the pecans in a dry skillet on medium and toast for about 5 minutes until aromatic and slightly browned, shaking the pan occasionally to ensure the nuts are toasted on all sides.
  2. Remove the pecans from the skillet, divide into 1 cup and ¼ cup quantities, and set aside.
  3. Preheat the oven to 350 F.
  4. Place the ½ cup of pecans, brown sugar, maple syrup, melted butter, cinnamon, and nutmeg in a mixing bowl and stir to evenly combine. Set aside to firm up a little as the butter cools.
  5. Place the thawed pastry sheet on a lightly floured surface and roll out to slightly enlarge, with the rolling pin parallel to the folds.
  6. Cut the pastry sheet in half, cutting parallel to the folds.
  7. Add half of the filling to each half of the pastry sheet in a vertical strip in the center third of the sheet, leaving the sides free.
  8. Cut diagonal lines about ½ inch wide into the sides of the dough, stopping about ½ inch before you reach the filling.
  9. Fold the top and bottom of the pastry sheet over the filling.
  10. Create the braided design by folding down the diagonal strips over the filling, alternating the right and left sides. Slightly overlap the pieces as best as you can to prevent gaps.
  11. Combine the egg and water in a small bowl and whisk to mix.
  12. Brush the egg wash over the surface of the pastries.
  13. Place the pastries on a lined baking sheet and bake for 30-35 minutes until golden brown.
  14. Let the pastries cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
  15. Chop the reserved ¼ cup chopped pecans into a slightly finer consistency.
  16. To make the icing, add the powdered sugar, milk, and vanilla extract to a mixing bowl and stir until combined. Add a small amount of additional milk if it's too thick. It should fall off a spoon without being too runny.
  17. Spoon the icing over the pastries once they are cool.
  18. Sprinkle the finely chopped pecans over the icing to garnish.
  19. Serve and enjoy.