Can I tell you a secret? I don’t really care for pumpkin. I know, I know. It’s pumpkin season and everyone goes wild over it. I don’t care for the smell and I don’t care for the taste. I usually keep this little secret to myself during the holidays to avoid glares from the pumpkin-worshippers.
My son happens to love pumpkin, so I’ve been trying to create something we both might enjoy. I love the smell of maple. To me it smells just like the holidays; warm and nostalgic. I made this maple pumpkin danish the other morning and it made my house smell like Christmas heaven! It might be made for Christmas breakfast.
Don’t be intimidated by the puff pastry or the braid! It’s really simple to do, but it looks so beautiful and impressive (which is great if you have company over :).
Let your frozen puff pastry sheet sit out for 30-40 minutes. You want it to be easy to unfold, but still cold. Gently roll it out to make the edges smooth.
With a pizza cutter, cut 1-inch strips down the left and right thirds of the dough, leaving the center untouched.
Spread the filling down the center to the desired thickness. Take one strip from the right and lay it across the filling, then cover with a strip from the left. Continue this all the way down the braid.
Brush the pastry with the egg wash and bake for 20 minutes until golden brown. After removing from the oven, let it cool for several minutes before glazing. Drizzle glaze over the pastry while it’s still warm, but not hot. Enjoy!