Braided Puff Pastry Pecan Coffee Cake
1 sheet frozen puff pastry, thawed
flour for work surface
For the filling:
3 tablespoons unsalted butter, room temp soft
2/3 cup pecans, chopped into small pieces
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4-6 ounces mascarpone cheese, softened to room temp
For the topping:
1 egg for egg wash
1/2 cup pecan halves
Preheat oven to 350 degrees F.
Place the dough on a lightly floured work surface. (Make sure there is a bit of flour under the dough for easy moving later.) Imagine the dough divided into thirds lengthwise. Gently mark the division into thirds with 2 indented lines using a bench scraper or knife, but do not cut through the dough.
Cut diagonal strips on the 2 outer thirds into about 3/4” strips, but leaving strips attached to the center. Spread the softened butter on the middle dough. Mix the chopped pecans, brown sugar, cinnamon, & nutmeg together. Mix the mascarpone with a little milk to make creamy and softer. Fold in mascarpone with nut mix. Spoon and/or spread the filling to cover the middle section of dough.
Fold in a thin flap of dough on each end. Then fold in the strips in a cross cross design. Mix the egg for egg wash with a tablespoon of water. Brush all over top. Sprinkle pecan halves on top. Bake for about 25 minutes until golden. Cut into wide strips to serve.