Vegan pecan braided buns
Easy homemade vegan pecan buns. Soft and sticky sweets made with puff pastry, maple syrup and pecan nuts. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
16buns 25min
Cook Time
15min
Servings Prep Time
16buns 25min
Cook Time
15min
Ingredients
  • 16pieces of vegan puff pastry(size of each piece: ~9×13 cm/3.5×5”)
  • 150g of pecan nuts(+ extra 25 g for topping)
  • 50g of dairy free spread or margarine(room temperature)
  • 5tablespoons of maple syrup + extra 1 teaspoon for each bun(the extra maple syrup is for topping)
  • 2teaspoons of cinnamon
  • 2tablespoons of oil or melted dairy free spread/margarine(for brushing the buns)
Instructions
  1. heat the oven to 200°C/390°F;
  2. in a food processor place pecan nuts (excluding the nuts that are meant for topping), dairy free spread/margarine, maple syrup (excluding the maple syrup that is meant for topping) and cinnamon. Mix everything together until a thick mixture, in which you can still see small pecan nut pieces, is obtained;
  3. take one piece of the puff pastry and make several cuts from two opposite sides by creating ~1 cm/0.40” wide strips that are all still attached to the puff pastry’s central part (for visual demonstration, check the pictures). Do the same with all other puff pastry pieces;
  4. take one prepared puff pastry piece, put in the center of it 1 teaspoon with a pile of the prepared filling and spread the filling over the non-cut part by leaving around 1cm/0.40” free from both ends (for visual demonstration, check the pictures);
  5. fold all the upper line of the puff pastry over the filling and then start to cross the strips over the rest of the filling by alternating the sides, from which the strips are taken. Continue until the last line is reached. Fold all the last line over the filling and the last remaining strips fold under the bun. Do the same with all other puff pastry pieces (for visual demonstration, check the pictures);
  6. line a baking tray with parchment paper and place the braided buns on it by leaving some space in between them – the buns will expand a bit. Then brush each braided bun with oil or melted dairy free spread/margarine and place the baking tray in the preheated oven;
  7. bake the braided buns for 15 minutes or until golden brown;
  8. while the buns are baking, break with your hands the pecan nuts (the ones meant for topping) in tiny pieces (or use food processor to do that) and place them in a frying pan. Roast the pecan nut pieces for some minutes, but be careful not to burn them;
  9. when the braided buns are ready, take them out from the oven and set aside to cool down a bit;
  10. when the braided buns are still warm but not hot, pour over each bun around 1 teaspoon of maple syrup and sprinkle over some roasted pecan nut pieces.