One rainy Sunday, while visiting my daughter’s family in Asheville, we stayed in all day baking and watching old holiday movies. Her youngest, Ellie, had been learning about “American sweets” at school and wanted to surprise her class with something homemade.

She pointed to a recipe on a dog-eared magazine tucked in her mom’s cookbook binder: Pecan Pie Crescents. The name alone made me smile. It reminded me of the flaky desserts my own mother used to bake after church, filling the kitchen with the warm scent of toasted pecans and brown sugar.

We tied our aprons, set out the ingredients, and the three of us—Ellie perched on a stool—got to work. She stirred the filling with great focus, cheeks dusted with flour, as I taught her how to pinch the dough just right to keep everything snug inside. My daughter prepared a second batch for the neighbors, who had just welcomed a new baby.

By the time the crescents came out of the oven, the whole house smelled like a holiday morning. Ellie proudly packed them up for school, and we wrapped a few in parchment for the family next door. They were sweet, buttery, and slightly nutty like the best kind of memory, folded into a bite.

Short Description

Pecan Pie Crescents are buttery, golden pastry rolls filled with a buttery pecan-sugar mixture, baked until puffed and lightly caramelized—a bite-sized treat full of nostalgic flavor.

Key Ingredients

1 can (8 oz) crescent roll dough (8-count)
1/3 cup pecans, finely chopped
1/4 cup packed brown sugar (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

Tools Needed

Baking sheet lined with parchment paper or silicone mat
Mixing bowl
Small bowl and pastry brush
Knife and chopping board
Measuring spoons and cups
Oven set to 375°F (190°C)

Cooking Instructions

Step 1: Preheat Oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2: Make the Pecan Filling
In a medium bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and a pinch of salt. Stir until smooth and sugar begins to dissolve. Filling should be thick and sticky.

Step 3: Unroll Dough
Open the crescent roll dough and gently unroll it. Separate into 8 triangles along perforated lines. Handle dough gently to avoid stretching or tearing.

Step 4: Fill Each Crescent
Place about 1 to 1½ teaspoons of pecan mixture near the wide end of each triangle. Do not overfill—excess filling can ooze.

Step 5: Roll and Seal
Roll each triangle from the wide end toward the point. Gently pinch ends and side seams to seal filling inside.

Step 6: Apply Egg Wash
In a small bowl, whisk together the egg and water. Lightly brush each crescent with the egg wash for a glossy, golden finish.

Step 7: Bake Crescents
Place rolls on the prepared baking sheet, spaced apart. Bake at 375°F for 10–12 minutes, until crescents are puffed, golden brown, and aromatic.

Step 8: Cool Before Serving
Let the rolls cool slightly on the baking sheet for a few minutes before serving. Filling will firm up and be easier to handle.

Why You’ll Love This Recipe

Nostalgic Flavor: Buttery dough meets sweet pecan filling with a hint of vanilla and cinnamon.

Quick & Simple: Minimal ingredients and fuss—ready in under 20 minutes.

Perfect Portion: Bite-sized crescents ideal for snacks or dessert.

Kid-Friendly: Fun to roll and delicious to eat—kids love helping.

Lightened Option: Easily adjust sugar or syrup to reduce sweetness while keeping taste.

Mistakes to Avoid & Solutions

Overfilling the Dough
Solution: Use no more than 1½ teaspoons filling. Extra can leak during baking.

Tearing the Dough While Rolling
Solution: Warm dough slightly before opening, and roll gently from wide to narrow.

Dry Filling
Solution: Make sure melted butter is well mixed with syrup and sugar, adds moisture and binds ingredients.

Uneven Baking
Solution: Space crescents evenly, and rotate baking sheet halfway through to ensure uniform browning.

Too Dark Too Soon
Solution: If crescents brown too quickly, lower oven to 370°F or reduce bake time slightly.

Serving and Pairing Suggestions

Serve warm with a cup of black tea, coffee, or spiced apple cider.

Pair with vanilla or cinnamon ice cream for an indulgent dessert.

Arrange on a plate for tea parties or brunch spreads.

Perfect as part of a holiday dessert table or informal family coffee break.

Storage and Reheating Tips

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze cooled crescents in a sealed bag for up to 1 month. Thaw at room temperature.

To Reheat: Warm in a 325°F oven for 5–7 minutes until crisp and warm. Microwave briefly (10–15 seconds) for a quick fix.

FAQs

1. Can I use walnuts instead of pecans?
Yes, finely chopped walnuts work well. Flavor will be slightly lighter, but texture remains crunchy.

2. Does the corn syrup add essential sweetness?
It helps bind and caramelize the filling. You can substitute with honey or maple syrup if preferred.

3. Can I make these ahead for a party?
Yes. Assemble on the baking sheet, refrigerate for up to 8 hours (unwashed), then brush with egg wash and bake before guests arrive.

4. Are these gluten‑free?
Not as written. You’d need gluten‑free crescent dough and ensure all labels (like vanilla and corn syrup) are gluten‑free.

5. Can I reduce sugar for a lighter version?
Yes. Try 2 tablespoons of brown sugar and use light corn syrup. Flavor will be less sweet but still satisfying.

Tips & Tricks

Use fresh, high‑quality pecans for best taste and texture.

Toast pecans lightly before chopping to deepen flavor.

Warm dough for a few seconds in the oven bag before unrolling to make it more pliable.

Brush with melted butter after baking for extra shine and richness.

Switch out the cinnamon for a pinch of cardamom for a slightly exotic twist.

Recipe Variations

1. Maple Pecan Crescents
Replace corn syrup with 2 tablespoons pure maple syrup. Omit cinnamon, stir in 2 tablespoons chopped dried cranberries. Expect a rich, autumnal sweetness.

2. Chocolate Pecan Crescents
Mix in 1 tablespoon mini chocolate chips into the pecan filling. Bake and sprinkle with powdered sugar once cooled for a dessert twist.

3. Honey Almond Crescents
Swap pecans for finely chopped almonds and corn syrup with honey. Use 1/4 teaspoon almond extract in place of vanilla. Adds floral nuttiness and extra crunch.

4. Apple Pecan Crescents
Add 1 tablespoon finely chopped dried apple to the pecan mixture. Use light cinnamon and reduce sugar to 3 tablespoons. A bit fruity, a bit nutty.

5. Savory Walnut Crescents
Omit sugar entirely, use finely chopped walnuts with melted butter, garlic powder, and a pinch of rosemary. Brush with egg wash and sprinkle Parmesan on top. Savory take on the format.

Final Thoughts

Ellie’s class loved them, and so did the sleepy new parents down the street. Watching my granddaughter beam with pride reminded me why I still bake, because food has a quiet way of creating joy, bringing people close, and passing down more than just recipes.

Pecan Pie Crescents

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 can (8 oz) crescent roll dough (8-count)
1/3 cup pecans, finely chopped
1/4 cup packed brown sugar (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

Step 1: Preheat Oven
Heat oven to 375°F (190°C) and line a baking sheet with parchment or a silicone mat.

Step 2: Make Filling
Mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon (optional), and a pinch of salt until thick and sticky.

Step 3: Unroll Dough
Unroll crescent dough and separate into 8 triangles. Handle gently to avoid tearing.

Step 4: Add Filling
Spoon 1 to 1½ teaspoons of pecan mixture near the wide end of each triangle.

Step 5: Roll & Seal
Roll up each triangle and pinch seams to seal the filling inside.

Step 6: Brush with Egg Wash
Whisk egg with water and lightly brush over each crescent.

Step 7: Bake
Bake for 10–12 minutes until golden and puffed.

Step 8: Cool
Cool slightly before serving. Filling will set as it rests.