Pecan Pie Crescents combine the rich, caramel-like flavors of traditional pecan pie with the flaky texture of buttery crescent rolls. I love making this easy dessert when I want something warm, comforting, and impressive without spending hours in the kitchen. Each bite is filled with a sweet pecan mixture wrapped in golden pastry, making it perfect for holidays, family gatherings, or an everyday sweet treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup chopped pecans
1 cup brown sugar
1/2 cup corn syrup
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 package (8 oz) refrigerated crescent roll dough
1 egg, beaten
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and salt until everything is well combined.
I unroll the crescent dough and separate it into individual triangles.
I place about 1 tablespoon of the pecan filling at the wide end of each triangle.
Then I roll each triangle from the wide end toward the pointed tip, making sure the filling stays enclosed.
I arrange the crescents on the prepared baking sheet, leaving about 2 inches of space between each one.
I brush the tops with the beaten egg for a beautiful golden finish.
Next I bake for 12 to 15 minutes, or until the crescents are golden brown.
I let them cool slightly before serving.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: 210 kcal per serving
Variations
I sometimes add a sprinkle of cinnamon to the filling for extra warmth and flavor. When I want a richer dessert, I mix in a few mini chocolate chips with the pecans. For a festive twist, I drizzle the baked crescents with a simple vanilla glaze. I also enjoy adding a pinch of nutmeg or substituting part of the pecans with chopped walnuts for a different texture.
Storage/Reheating
I store leftover Pecan Pie Crescents in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the refrigerator for up to 5 days. When I am ready to enjoy them again, I reheat them in a 300°F oven for about 5 to 7 minutes to restore their flaky texture. I avoid microwaving them for too long because the pastry can become soft.
FAQs
Can I make these crescents ahead of time?
Yes, I can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling and baking the crescents.
Can I use homemade pastry dough instead of crescent rolls?
Absolutely. I can use homemade pastry dough if I prefer a more from-scratch version, although crescent dough keeps the recipe quick and convenient.
What can I use instead of corn syrup?
I can substitute maple syrup or golden syrup, although the flavor and texture may vary slightly from the original recipe.
How do I prevent the filling from leaking out?
I make sure not to overfill the dough and gently seal the edges while rolling to help keep the filling contained during baking.
Can I freeze Pecan Pie Crescents?
Yes, I can freeze the baked crescents in an airtight container for up to 2 months. I thaw them overnight in the refrigerator and warm them in the oven before serving.
Conclusion
I love how these Pecan Pie Crescents transform the classic flavors of pecan pie into an easy handheld dessert. The flaky pastry, sweet buttery filling, and crunchy pecans create a delicious combination that feels both cozy and festive. Whether I make them for a holiday celebration or a simple family dessert, they always disappear quickly and leave everyone asking for more.
📖 Recipe:
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Pecan Pie Crescents
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pecan Pie Crescents combine a sweet, buttery pecan filling with flaky golden crescent roll pastry for an easy dessert inspired by classic pecan pie. Perfect for holidays, gatherings, or a cozy homemade treat.
Ingredients
1 cup chopped pecans
1 cup brown sugar
1/2 cup corn syrup
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 package (8 oz) refrigerated crescent roll dough
1 egg, beaten
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
- Unroll the crescent dough and separate it into individual triangles.
- Place about 1 tablespoon of the pecan filling at the wide end of each triangle.
- Roll each triangle from the wide end toward the pointed tip, keeping the filling enclosed.
- Arrange the crescents on the prepared baking sheet, leaving about 2 inches of space between each one.
- Brush the tops with the beaten egg.
- Bake for 12 to 15 minutes, or until golden brown.
- Allow the crescents to cool slightly before serving.
Notes
Add a sprinkle of cinnamon or a pinch of nutmeg to the filling for extra warmth.
Mix in mini chocolate chips for a richer dessert.
Drizzle with a simple vanilla glaze after baking for a festive touch.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in a 300°F oven for 5 to 7 minutes to restore flakiness.
Freeze baked crescents for up to 2 months and thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 crescent
- Calories: 210 kcal
- Sugar: 19 g
- Sodium: 240 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg
