Braided Puff Pastry Pecan Coffee Cake from Chef Paulette - WSMV News 4

Braided Puff Pastry Pecan Coffee Cake from Chef Paulette

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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. —

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