Roast 150 g of the pecans on a baking tray lined with baking paper at 150 ° C (top / bottom heat) for about 10 minutes. Remove the nuts and continue to preheat the oven to 200 ° C.
Grind the nuts very finely with a mixer or in the food processor. Mix the nuts, maple syrup, sugar and cream cheese together until a thick, smooth paste is formed.
Prepare the puff pastry. To do this, divide each roll into 4 pieces. The resulting rectangles (landscape format) are now divided into three fields. The right and left sides are incised four times at an angle and a well-heaped tablespoon of the mixed paste is placed in the middle field.
The side strips are now placed alternately 1x right, 1x left over them (braided). Press a little on the top and bottom. Brush with a little maple syrup, halve or quarter the remaining pecans and spread on top.
Line 2 trays with baking paper and bake 6 canadians each (will still open a little) at 200 ° C for about 20 minutes until they turn a light brown color. Let them cool down a little before removing them from the tray.
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