Pecan Pie Crescents
A delightful twist on traditional pecan pie, these crescents combine sweet, nutty pecans with flaky crescent rolls for a perfect dessert.
Ingredients
For the filling
- 1 can crescent roll dough (8-count)
- 1/3 cup chopped pecans Chopped pecans for even distribution.
- 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) Can be omitted.
- 1 pinch salt
For the egg wash
- 1 egg mixed with 1 tablespoon water For brushing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, stir together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt until well combined.
Rolling and Baking
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of the pecan filling at the wide end of each triangle.
- Roll up the dough tightly like a crescent roll, pinching the ends slightly to prevent any filling from leaking out.
- Place the rolls on the prepared baking sheet and brush each with the egg wash.
- Bake for 10 to 12 minutes or until golden brown and crisp.
- Cool slightly before serving. Enjoy warm and gooey!
Notes
Serve these crescents warm for the best experience. For added sweetness, top with extra chopped pecans or drizzle with caramel sauce. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.