Maple Pecan Danish

Jul 26, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Beans Medium

Maple pecan danish on a wire rack, the glossy filling visible in the center of each pastry

Flaky laminated yeast dough pastries filled with a creamy vanilla custard and topped with toasted pecans glazed in pure maple syrup.

Prep 45 min

Cook 18 min

Cooling 4 hr 30 min

Total 7 hr 3 min

Yield 12 pastries

Diet —

Ingredients

Adjust yield

pastries

3 ½ cups (420.0 g)all-purpose flour
¼ cup (50.0 g)sugar
2.0 tsp (6.0 g)instant yeast
1.0 tsp (5.0 g)fine sea salt
1.0 cup (227.0 ml)cold whole milk
1.0 large (50.0 g)egg
2.0 tbsp (28.0 g)softened unsalted butter
1.0 cup (226.0 g)cold unsalted butter, for laminating
1.0vanilla bean, split and scraped, for dough flavor
½ cup (60.0 g)chopped pecans
2.0 tbsp (30.0 ml)pure maple syrup, plus more for glaze
1.0 large (50.0 g)egg, for egg wash
½ cup (113.0 g)cream cheese, softened, for custard filling
¼ cup (50.0 g)granulated sugar, for custard filling
¼ cup (60.0 ml)heavy cream, for custard filling

Make it at home

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Instructions

Begin by making the dough: whisk together flour, sugar, instant yeast, and salt in a large bowl, avoiding direct contact between yeast and salt.
Heat the cold whole milk to lukewarm (about 90°F/32°C), then pour it over the flour mixture. Add the whole egg and softened butter.
Scrape the seeds from the split vanilla bean and add both seeds and pod to the mixture for flavor. Knead until a smooth, elastic dough forms, about 8-10 minutes by hand or 5 minutes in a stand mixer with dough hook.
Cover the dough with plastic wrap and refrigerate for 30 minutes to relax the gluten.
For lamination, flatten the cold unsalted butter into a 6-inch square between parchment paper and chill until firm but pliable.
Roll the dough on a lightly floured surface into a 12-inch square. Place the chilled butter square diagonally onto the dough square, folding dough corners over the butter so it is enclosed fully. Pinch edges to seal.
Roll the dough out gently to a 20x10 inch rectangle, then fold it into thirds like a letter (first fold bottom third up, then top third down). Wrap in plastic and chill for 60 minutes.
Repeat the rolling and folding process two more times for a total of 3 folds, chilling the dough for 60 minutes after each fold.
After the final fold and chill, roll the dough to a 16x12 inch rectangle. Cut into 12 equal squares.
Prepare the custard filling: beat together softened cream cheese, granulated sugar, scraped vanilla seeds from the reserved bean pod (remove pod), heavy cream, and 2 tablespoons maple syrup until smooth and creamy.
Place a dollop of the custard filling in the center of each square. Fold two opposite corners toward the center and press lightly to seal. Place each pastry on a parchment-lined baking sheet.
Beat the remaining egg for the egg wash and brush gently over the pastries. Sprinkle chopped pecans on top.
Cover loosely and proof in a warm place until puffed and nearly doubled in size, about 90 minutes.
Preheat oven to 375°F (190°C). Bake the pastries for 15-18 minutes until golden and flaky.
While still warm, brush pastries lightly with additional pure maple syrup to glaze and add shine. Let cool slightly before serving.

Tips

Keep the butter cold and dough chilled between folds to achieve a flaky laminated texture.
Use fresh vanilla bean for the custard and dough to enhance the maple pecan flavor.

Recipe FAQ

How long does it take to make maple pecan danish?

Plan on 45 minutes of prep and 18 minutes of cooking, plus 6 hours to rise, chill and rest. The recipe makes 12 pastries.

How should I store maple pecan danish?

Store cooled pastries in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven to restore flakiness.

Can I make maple pecan danish ahead?

The laminated dough can be prepared and folded up to 24 hours in advance and kept refrigerated until shaping.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped, for dough flavor. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Flaky laminated yeast dough pastries filled with a creamy vanilla custard and topped with toasted pecans glazed in pure maple syrup.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

430 Calories / serving

27.6g Fat

40.1g Carbs

6.7g Protein

12.7g Sugar

Whole recipe (12 servings): ~5160 cal · 331g fat · 481g carbs · 80g protein · 152g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 430 calories

What it takes to burn one serving

Brisk walking 81 min·4.7 mi·~9500 steps
Walking uphill or incline treadmill 58 min·2.9 mi·~5800 steps
Moderate cycling 44 min·8.8 mi
Swimming laps 60 min
Jogging 42 min·3.5 mi·~6700 steps
Stair climbing 40 min·~3600 steps
Dancing 70 min
Bodyweight circuit training 44 min
Cleaning, errands, or playing with the dog 100 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.