Why You’ll Love This Recipe
Pecan Pie Crescents combine everything people love about classic pecan pie with the convenience of crescent roll dough. They deliver a rich, nutty filling wrapped in flaky, buttery pastry, making them perfect for holidays, brunch tables, or quick desserts when you want something impressive without extra effort. I tested these crescents both as bite-sized treats and slightly larger rolls, and they work beautifully either way. The filling tastes just like traditional pecan pie—sweet, gooey, and full of toasted pecan flavor—while the crescent dough keeps the recipe approachable and fast. These crescents bake up golden and aromatic, filling the kitchen with a warm caramel-like scent that feels instantly comforting. If you enjoy pecan pie but want a simpler, handheld version, this recipe is guaranteed to become a favorite.
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Pecan Pie Crescents (Easy, Buttery, and Irresistibly Sweet)
- Total Time: 22 minutes
- Yield: 8 crescents
- Diet: Vegetarian
Description
Pecan Pie Crescents are a quick and easy dessert made with flaky crescent roll dough wrapped around a sweet, gooey pecan pie–style filling, then baked until golden and irresistible.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons corn syrup or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar or icing drizzle (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles.
- In a bowl, mix chopped pecans, brown sugar, melted butter, corn syrup, vanilla extract, cinnamon, and salt.
- Spoon a small amount of pecan mixture onto the wide end of each crescent triangle.
- Roll up the dough from the wide end to the tip, enclosing the filling.
- Place crescents on the prepared baking sheet, seam-side down.
- Bake for 10–12 minutes or until golden brown.
- Cool slightly and drizzle with icing or dust with powdered sugar if desired.
Notes
- Do not overfill to prevent leaking during baking.
- Maple syrup adds a deeper flavor compared to corn syrup.
- Best served warm but also delicious at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crescent Roll Dough
Refrigerated crescent roll dough provides a flaky, buttery base and makes this recipe quick and accessible.
Pecans
Chopped pecans are the star of the filling, adding crunch, richness, and classic nutty flavor.
Brown Sugar
Brown sugar creates the deep, caramel-like sweetness associated with pecan pie.
Butter
Butter adds richness and helps bind the filling, creating a gooey texture once baked.
Corn Syrup
Corn syrup gives the filling its signature pecan pie consistency and glossy finish.
Vanilla Extract
Vanilla enhances the sweetness and rounds out the flavor of the filling.
Cinnamon
A small amount of cinnamon adds warmth and subtle spice without overpowering the pecans.
Salt
Salt balances the sweetness and enhances the nutty flavor of the pecans.
Egg
Egg helps bind the filling and gives it structure as it bakes.
Powdered Sugar
Powdered sugar is optional for dusting and adds a classic finishing touch.
Directions
Begin by preheating your oven to 190°C (375°F) and lining a baking sheet with parchment paper.
In a mixing bowl, combine melted butter, brown sugar, corn syrup, vanilla extract, cinnamon, salt, and egg. Whisk until smooth, then stir in the chopped pecans until evenly coated.
Unroll the crescent dough and separate it into individual triangles. Spoon a small amount of the pecan filling onto the wide end of each triangle, being careful not to overfill.
Roll the dough from the wide end toward the tip, gently enclosing the filling, and place the crescents seam-side down on the prepared baking sheet.
Bake for 12 to 15 minutes, or until the crescents are puffed and golden brown. Allow them to cool slightly before dusting with powdered sugar if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 8 pecan pie crescents.
Preparation time: 15 minutes
Baking time: 12–15 minutes
Total time: approximately 30 minutes
Storage/reheating
Store leftover crescents in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat briefly in the oven at 180°C (350°F) for 5 minutes to restore flakiness. Avoid microwaving, as it softens the pastry.
Variations and Customizations
For a chocolate twist, add a few mini chocolate chips to the pecan filling. I tested this version and found the chocolate melts beautifully into the caramel-like mixture.
You can also substitute maple syrup for part of the corn syrup to add a deeper, more complex sweetness. This variation pairs especially well with toasted pecans.
If you prefer a less sweet dessert, reduce the brown sugar slightly and add extra chopped nuts for balance.
For presentation, drizzle the cooled crescents with a simple vanilla glaze made from powdered sugar and milk. This adds sweetness and a bakery-style finish.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 4 g |
| Carbs | 34 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 290 mg |
Expert Tips & Customizations
Do Not Overfill
Too much filling can leak during baking.
Toast the Pecans
Lightly toasting pecans enhances flavor and aroma.
Seal Gently
Roll the dough snugly but avoid pressing too hard.
Bake on the Middle Rack
This ensures even browning.
Cool Slightly Before Serving
The filling sets as it cools, improving texture.
FAQs
Can I make these ahead of time?
Yes, you can prepare and refrigerate them unbaked for up to 24 hours before baking.
Can I freeze pecan pie crescents?
Yes, freeze baked crescents and reheat in the oven until warm.
Can I use puff pastry instead of crescent dough?
Yes, but baking time and texture will differ slightly.
Are these very sweet?
They are sweet like pecan pie, but balanced by the buttery pastry.
Can I make them bite-sized?
Yes, cut the dough triangles in half and reduce baking time slightly.
Do these work for holidays?
Absolutely, they are ideal for Thanksgiving, Christmas, and special gatherings.
Conclusion
Pecan Pie Crescents offer all the flavor of classic pecan pie in a simple, handheld form. With flaky pastry, rich nutty filling, and endless customization options, they are perfect for entertaining or treating yourself. This recipe proves that impressive desserts do not have to be complicated.
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