Step 1

Preheat oven to 350°F.

Step 2

In a large bowl, combine pecans, maple syrup, brown sugar, butter, and cinnamon, and stir with a wooden spoon to mix well.

Step 3

Open thawed puff pastry on a large piece of parchment paper and roll slightly with a rolling pin to even out any creases and to slightly flatten it.

Step 4

Spread filling mixture into the center third of the puff pastry, leaving a gap near the top and bottom.

Step 5

Use a sharp knife or pizza cutter to slice diagonal cuts into the outer thirds of the pastry, leaving a one-inch gap between the cuts and the filling.

Step 6

Fold the pastry strips over the middle, overlapping each other to create a braid pattern. Tuck the top and bottom in and pinch pastry anywhere there may be gaps.

Step 7

Brush all over pastry with egg wash.

Step 8

Place pastry and parchment on a baking sheet and bake in preheated oven for 25 minutes or until pastry is golden brown and filling is bubbling. Allow to cool before adding icing.

Step 9

Add powdered sugar, vanilla, salt, and milk to a bowl and whisk to combine.

Step 10

Whisk in additional milk, if needed, to achieve desired consistency. Icing should be thin but not overly runny.