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Place the maple syrup in a small pan and gently heat on the hob without boiling.
Stir in the breadcrumbs and crushed pecans. Give it a stir, before stirring in 1 egg yolk. Set the mixture aside.
Cut the puff pastry in half lengthways and then in half widthways so you have 4 equal rectangles.
Place one of the rectangles vertically in front of you.
Score 2 faint lines with a dinner knife lengthways, 3cm from each of the edges.
Starting in the top left corner cut 1cm wide diagonal strips into the pastry from the score line outwards. Repeat on the right hand side. Place a quarter of the filling lengthways down the centre of the pastry, spreading it evenly up to the score line and a couple of cm from either end.
Fold the ends of the pastry over the filling. Fold the strips of pastry alternately into the middle, crossing over each other.
When all the pastry is folded up and the filling is encased, gently press down on the pastry plaits to flatten them a little and hold the pastry in place.
Brush with beaten egg and place on a lined baking tray.
Bake for 15 minutes until starting to turn golden brown, but not quite cooked.
Brush the pastry and any exposed filling generously with maple syrup and sprinkle with a few crushed pecan nuts.
Bake for a further 3-5 minutes until cooked through