Pecan Pie Crescents

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These Pecan Pie Crescents are a tiny, flaky take on classic pecan pie, filled with a sticky-sweet mixture and wrapped in crescent roll dough, perfect for holiday brunches or as a crowd-pleasing finger food.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 crescents

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

Dough and Filling

1 can crescent roll dough (8-count), unrolled and separated into triangles Pre-made dough keeps this recipe fast and produces a tender, flaky crust.
1/3 cup chopped pecans For crunch and nutty flavor in the filling.
1/4 cup packed brown sugar Provides deep caramel sweetness and helps form the filling.
2 tablespoons corn syrup (light or dark) Binds the filling and creates a glossy, sticky texture.
1 tablespoon melted butter Adds richness and helps meld the filling ingredients.
1/2 teaspoon vanilla extract Adds warm, aromatic depth to the filling.
1/4 teaspoon cinnamon (optional) For a hint of warm spice if you like.
pinch salt Balances the sweetness and enhances flavor.
1 egg mixed with 1 tablespoon water (egg wash) Brushed on top for a shiny, golden finish.

Method

Preparation

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and a pinch of salt until combined.
Unroll the crescent dough and separate it into 8 triangles.
Place about 1 tablespoon of the pecan mixture on the wider end of each triangle.
Roll each triangle up from the wide end toward the tip, sealing the edges as you go.
Brush the tops of the crescents with the egg wash.

Baking

Bake for 12 to 15 minutes until golden brown, checking at 12 minutes.
Let cool slightly on the baking sheet for a few minutes before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 8g

Notes

Seal the edges tightly and place the tip down on the baking sheet to prevent filling from leaking out. Store cooled crescents in an airtight container at room temperature for up to 2 days.

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