Line a baking tray with baking paper. Roast 150 g of pecans at 150 °C (302 °F) with top/bottom heat for 10 minutes. Remove the pecans and preheat the oven to 200 °C (392 °F).
Grind the roasted pecans very finely in a food processor or mixer. Mix the ground pecans, maple syrup, sugar, and cream cheese together until a thick, smooth paste forms.
Remove the puff pastry rolls. Divide each roll into 4 pieces to create rectangles in landscape format. Imagine dividing each rectangle vertically into three equal sections. Make four diagonal cuts in the left and right sections, leaving the middle section intact. Place a heaping tablespoon of the nut paste in the middle section of each rectangle.
Fold the cut strips alternately over the middle section to create a braided pattern—starting with the right, then left, then right, continuing to alternate. Press gently at the top and bottom. Brush lightly with maple syrup. Halve or quarter the remaining pecans and scatter them on top.
Line 2 baking trays with baking paper. Arrange 6 pastries on each tray. Bake at 200 °C (392 °F) for about 20 minutes until light golden brown. Cool slightly before removing from the trays.
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