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Pecan Pie Crescents

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These Pecan Pie Crescents are a quick and easy twist on the traditional Southern pecan pie. With buttery crescent roll dough filled with a gooey, caramelized pecan filling, they offer all the nostalgic flavors of classic pecan pie in just a fraction of the time. Perfect for holidays, bake sales, or anytime your sweet tooth strikes!

Ingredients

Scale

1 can (8 oz) crescent roll dough (8-count)

1/3 cup pecans, finely chopped

1/4 cup brown sugar, packed (light or dark)

2 tablespoons corn syrup (light or dark)

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon (optional)

Pinch of salt

1 egg + 1 tablespoon water, for egg wash

Instructions

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Make the pecan filling:
    In a medium bowl, combine:

    • 1/3 cup chopped pecans

    • 1/4 cup packed brown sugar

    • 2 tablespoons corn syrup

    • 1 tablespoon melted butter

    • 1/2 teaspoon vanilla extract

    • 1/4 teaspoon cinnamon (optional)

    • A pinch of salt
      Stir until everything is evenly mixed and the sugar starts to dissolve.

  • Prepare the dough:
    Open the crescent roll dough and gently unroll it. Separate into 8 triangles along the perforated lines.

  • Fill each crescent:
    Spoon about 1–1.5 teaspoons of pecan mixture onto the wide end of each triangle.

  • Roll and seal:
    Starting at the wide end, roll the triangle tightly toward the pointed end, enclosing the filling. Gently pinch the ends and edges to help seal in the mixture and prevent leaks during baking.

  • Apply egg wash:
    In a small bowl, beat 1 egg with 1 tablespoon of water. Use a pastry brush to lightly coat each crescent with the egg wash for a glossy, golden-brown finish.

  • Bake:
    Place the rolls on the prepared baking sheet, leaving space between each. Bake for 10–12 minutes, or until the crescents are puffed and golden brown.

  • Cool slightly before serving. Enjoy them warm for the gooey, fresh-from-the-oven experience!

Notes

  • Toasting the pecans beforehand enhances their nutty flavor. Just bake them for 5–7 minutes at 350°F before using.

  • Avoid overfilling each crescent to prevent spilling during baking.

  • For a vegan version, use dairy-free butter and crescent dough, and brush with plant milk instead of egg wash.

  • Substitute maple syrup or honey if corn syrup isn’t available—just know the texture may vary slightly.

  • Delicious with a scoop of vanilla ice cream or a drizzle of caramel sauce on top.

Find it online: https://claradelish.com/pecan-pie-crescents/