Pecan Pie Crescents
Buttery, flaky crescent pastries filled with a rich, caramelized pecan pie filling. Each bite delivers warm brown sugar sweetness, toasted pecans, and a melt-in-your-mouth texture, all wrapped in a golden, tender crust. These pecan pie crescents are the perfect bite-sized twist on a classic Southern dessert
Servings 8 crescents
Ingredients
- 1 can crescent roll dough 8-count
- 1/3 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons corn syrup light or dark
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon optional
- Pinch of salt
- Egg wash 1 egg mixed with 1 tablespoon water, for brushing
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, stir together chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt until well combined.
- Unroll the crescent dough and separate into triangles.
- Place a spoonful of pecan filling at the wide end of each triangle. Roll up tightly like a crescent roll, pinching the ends slightly to prevent filling from leaking.
- Place rolls on the prepared baking sheet and brush each with egg wash.
- Bake for 10 to 12 minutes or until golden brown and crisp.
- Cool slightly before serving. Enjoy warm and gooey.
Notes
Might want to pinch the ends to prevent liquid leaking out.
