Hi everyone! Today I have a super easy and delicious recipe idea for you: gluten free maple pecan plaits made with Jus-Rol ready rolled gluten free puff pastry.
When you look back to your gluten days, what do you miss the most? The list is long, but for me (and I suspect many) pastries are high up there near the top, especially maple pecan plaits which hold a very special spot. My love for these used to run so deep that it might possibly have qualified as an addiction. And the funny thing is that before I was tested for Coeliac Disease, I was quite underweight. So much so that our office routine often involved getting pastries in the morning and while everyone would get one, my boss always got me two of these in an attempt to fatten me up. Well, little did she know it was in fact doing the complete opposite… but life sure was good. 😂
Then I kind of forgot about maple pecan plaits for years because as I’m sure most of you know, puff pastry is a bitch to make from scratch! But with all the gluten free pre-made pastry options we have on the market these days, making gluten free pastries at home is easier than ever. So I thought it was about time I tried my hand at making these.
I recommend getting Jus-Rol puff pastry if you want a completely fuss free affair. Unlike other brands, this one comes already rolled which seriously cuts down on preparation time (and mess!). Plus the texture is surprisingly crispy and flaky as well! 👍
Gluten Free Maple Pecan Plaits Recipe:
- Gluten free puff pastry (I used Jus-Rol)
- 50g pecans
- 15g unsalted butter
- 30g dark brown sugar
- 20g pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- Dash of nutmeg
- Egg wash (1 egg + a dash of milk)
- Optional: maple icing (1/3 cup (45g) icing sugar + 1 Tbsp maple syrup + 1 tsp milk)
- Pre-heat the oven to 220C (428F) and line a baking tray with parchment paper.
- Take the ready rolled puff pastry out of the fridge and let it sit for 5 minutes at room temperature before unrolling it (if too cold, it’ll crack).
- Meanwhile, prepare the filling: soften the butter in the microwave (10-20 seconds) and mix with the brown sugar, crushed pecans, maple syrup, vanilla, cinnamon and nutmeg.
- Unroll the pastry, divide into 4 rectangles and cut little diagonal flaps along the sides (as seen in the pictures below). Add the filling in the centre and carefully braid the pastries, making sure to seal the top and bottom edges by folding the pastry over a little and pressing it shut with your fingers.
- With a pastry brush, add a thin layer of egg wash over the pastries (1 egg beaten with a dash of milk).
- Bake for 15 minutes in a pre-heated oven, until they turn golden brown. Then take them out and let them cool down on the baking tray.
- Optional: for a simple maple glaze, mix icing sugar with maple syrup and a dash of milk and drizzle on top.