Maple Pecan Puff Pastry

Preheat the oven to 425 F. Set aside a baking tray with parchment paper.

To make the filling, combine maple syrup, sugar, whipping cream and egg yolk in a small saucepan. Once these ingredients are well combine, add the cubes of butter. Bring to a very light boil and let it simmer for 5 minutes, or until the mixture will lightly thicken.

Take the saucepan off the heat and stir in 1 cup of chopped pecans. Let the mixture cool completely on the kitchen counter, or for faster cooling, place it in the refrigerator for 30 minutes. This will help with thickening the mixture.

Using a pizza cutter or knife, cut the puff pastry sheet into 8 equal parts.

Poke a few holes in each rectangle using a fork. Scoop some of the filling on one side of the rectangle, leaving extra space along the border. Fold over the puff pastry then seal the edges with a fork. Brush each pastry with the egg wash.

Bake the pastries according to the package instructions.

If too puffed up, you can gently tap the top of the pastry with a spatula after removing from the oven.

Combine sugar and milk in a bowl. Add in 1/2 tbsp at a time until it’s your desired consistency. Drizzle over cooled pastries with a spoon.