Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together confectioners’ sugar, pecan flour, almond flour and salt. Add maple syrup, egg white, ad maple extract; stir with a spatula until combined.

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water.

On a lightly floured surface, roll Ruff Puff Pastry into a 18x12-inch rectangle. Trim edges of dough so rectangle is 15x11 inches. Cut rectangle in half lengthwise; cut each half of rectangle into 3 (5½x5-inch) rectangles.

Spoon sugar mixture into a pastry bag, and cut a ½-inch opening in tip. With one long side of pastry closest to you, pipe a line of filling into center of each rectangle (about 1½ tablespoons or 40 grams each). Brush edges with egg wash, and fold dough over filling, pressing edges to seal. Trim edges with a pastry wheel to further seal. Using a sharp knife, make 4 cuts on sealed edge of dough, about 1 inch apart, being careful not to cut through to filling. Transfer to prepared pans, gently curving to spread out cuts. Freeze for 10 minutes.

Brush tops of dough with egg wash.

Bake until golden brown, 20 to 25 minutes. Let cool slightly before serving. Drizzle Maple Glaze on top as desired, and garnish with pecans, if desired.

In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour. With mixer on low speed, add 2/3 cup (160 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape sides of bowl and turn dough to help dough hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain.)

Turn out dough onto a lightly floured surface, and roll into a 9-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.

On a lightly floured surface, roll dough into a 12x7-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into a 12x7-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (If at any point the butter is too soft after a fold, wrap in plastic wrap and freeze until butter is firm again, checking every 5 minutes)