Maple Pecan Puff Pie

Thaw the puff pastry to room temperature. I used store bought but homemade works best as well.

In a small pan add maple syrup and sugar. Heat until sugar melts and comes to a soft boil. Then whisk in the salt, all purpose flour without any lumps and cook until it thickens. This takes anywhere from 2 to 3 minutes. Turn off the heat.

Lastly add in the chopped pecans stir until Incorporated and cool the mixture to room temperature.

Now cut the puff pastry sheet into 6 equal rectangles. Now either you can braid them, fold them or cover one pastry with other.

Here I made four braided and one was covered with the other.

For the braided : take one rectangle puff sheet add a tablespoon and a half of stuffing in the middle. Cut the edges(right and left) into an inch strips approximately 8 on both the sides.

Now take one strip from the left place it slanting in the center i.e over the stuffing. Now bring one from the right side and overlap onto the left one that is in the middle now and press both the strips to stick on to each other so that they do not open while baking.

Repeat the process until all strips are braided in the same manner. Do the same with rest of the sheets.

For the one over the other pie : take one rectangular sheet brush it's edges with milk and place the stuffing in its center . Now place another rectangular sheet over it and press their edges with a fork lightly in order to seal them.

Brush all the prepared pies with milk, sprinkle with raw sugar, chopped pecans and bake in a preheated oven at 400°F for 15 minutes or until golden.

Once baked cool them to room temperature and serve.