Use 140°C oven to bake the pecans for 10 minutes and then set them aside for cooling. Remove the ready rolled puff pastry out from the fridge and let it sit for 5 minutes at room temperature before unrolling it (this will prevent the pastry cracking from rolling). Then divide the pastry into 4 portions.
Keep some whole pecans for garnish on the top later and grate the rest of the pecans. Microwave the butter for 10-20 seconds, and then put all the other filling ingredients and mix them well.
Take one portion of pastry and place the filling in the centre. Carefully cut and braid the pastry. Make sure to seal the top and bottom edges by folding the pastry over.
Egg wash over the pastries (1 egg beaten with a dash of milk) and put them on a baking tray with parchment paper. Bake them in 210-220°C oven for 15 minutes or until turning golden brown. Enjoy!!
