Delicious Pecan Pie Crescents: Bite-Sized Heaven with All the Classic Flavors

Imagine all the rich, gooey, buttery goodness of traditional pecan pie wrapped up in a flaky, golden crescent roll – that’s exactly what these delicious pecan pie crescents deliver. These little gems are perfect when you want the indulgent flavors of pecan pie but in a more manageable, hand-held form that’s ideal for parties, holidays, or whenever you’re craving something sweet without the commitment of a whole pie.

The combination of tender pecans, rich brown sugar filling, and buttery pastry creates an irresistible treat that disappears almost as quickly as you can make them. Best of all, they use store-bought crescent roll dough, making them incredibly easy while still delivering that homemade taste everyone will rave about.

Servings: 16 crescents
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Ingredients You’ll Need

For the Pecan Filling:

• 1 cup pecans, chopped (reserve some halves for topping)
• ½ cup brown sugar, packed
• ¼ cup unsalted butter, melted
• 2 tablespoons corn syrup or honey
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg

For Assembly:

• 2 cans (8 oz each) refrigerated crescent roll dough
• 2 tablespoons unsalted butter, melted (for brushing)
• 16 pecan halves (for topping)
• 1 egg, beaten (for egg wash)

For the Glaze (Optional):

• 1 cup powdered sugar
• 3-4 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• Pinch of salt

Alternative Filling Variations:

• 2 tablespoons maple syrup instead of corn syrup
• 1 tablespoon bourbon (optional, for adult version)
• ¼ cup mini chocolate chips (for chocolate pecan version)

Step-by-Step Instructions

Prepare for Baking:

Preheat and prep:

• Preheat your oven to 375°F.
• Line two large baking sheets with parchment paper or silicone baking mats.
• This prevents sticking and ensures even browning on the bottom.
• Remove crescent roll dough from refrigerator but keep sealed until ready to use.

Toast the pecans (optional but recommended):

• Spread chopped pecans on a baking sheet and toast in the oven for 3-4 minutes until fragrant.
• This step intensifies the pecan flavor and adds extra crunch.
• Let cool completely before using in the filling.
• Reserve the prettiest pecan halves for decorating the tops.

Make the Pecan Filling:

Combine wet ingredients:

• In a medium mixing bowl, whisk together melted butter, brown sugar, and corn syrup until smooth.
• The mixture should be well combined with no lumps of brown sugar.
• Add egg yolk, vanilla extract, salt, cinnamon, and nutmeg.
• Whisk until the mixture is glossy and completely smooth.

Add the pecans:

• Fold in the chopped pecans (toasted or raw) until evenly coated with the sugar mixture.
• The pecans should be well distributed throughout the filling.
• If the mixture seems too thick, add a teaspoon of melted butter.
• If it seems too thin, add a tablespoon more chopped pecans.

Assemble the Crescents:

Prepare the dough:

• Remove crescent roll dough from cans and carefully unroll on a clean work surface.
• Separate along the perforated lines to create 16 individual triangles.
• If any triangles tear, gently press the dough back together.
• Lightly flour your work surface if the dough is sticky.

Fill and shape:

• Place about 1 tablespoon of pecan filling at the wide end of each triangle.
• Don’t overfill – too much filling will leak out during baking.
• Starting from the wide end, carefully roll up each triangle toward the point.
• Tuck the point under slightly and curve into a crescent shape.
• Place seam-side down on prepared baking sheets, spacing them about 2 inches apart.

Final touches:

• Brush the tops of each crescent with beaten egg for a beautiful golden color.
• Gently press one pecan half onto the top of each crescent.
• The egg wash helps the pecan adhere and creates a lovely shine.

Bake to Perfection:

Baking process:

• Bake for 12-15 minutes until crescents are golden brown and flaky.
• Rotate the baking sheets halfway through if your oven bakes unevenly.
• The crescents should sound hollow when lightly tapped on the bottom.
• Don’t overbake, or the filling may become too hard.

Cool properly:

• Let crescents cool on the baking sheet for 5 minutes before transferring.
• Use a spatula to carefully move them to a wire cooling rack.
• Some filling may have leaked out – this is normal and adds rustic charm.
• Cool for at least 10 minutes before serving to let the filling set.

Make the Glaze (Optional):

Prepare glaze:

• In a small bowl, whisk together powdered sugar, milk, vanilla, and salt.
• Start with 3 tablespoons of milk and add more as needed for desired consistency.
• The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.
• Drizzle over cooled crescents just before serving for an extra touch of sweetness.

@citycakes

Recipe Variations

Chocolate Pecan Crescents: Add 2 tablespoons mini chocolate chips to the filling and drizzle with chocolate glaze instead of vanilla.

Maple Pecan Version: Replace corn syrup with pure maple syrup and add a touch of maple extract to the glaze.

Bourbon Pecan Crescents: Add 1 tablespoon bourbon to the filling for an adult twist (alcohol will cook out during baking).

Mini Tart Style: Press dough into mini muffin tins instead of rolling, creating little pecan tart cups.

Caramel Pecan Crescents: Add 2 tablespoons caramel sauce to the filling and drizzle with caramel instead of glaze.

Spiced Version: Increase cinnamon and add a pinch of cardamom, allspice, or ginger for warm spice notes.

Cream Cheese Filling: Add 2 oz softened cream cheese to the filling mixture for extra richness.

Storage and Make-Ahead Tips

Day-of Storage:

• Store covered at room temperature for up to 24 hours.
• The crescents are best eaten the same day they’re baked for optimal flakiness.
• If glazed, let the glaze set completely before covering.

Make-Ahead Options:

• Prepare filling up to 2 days in advance and refrigerate.
• Assemble crescents and freeze on baking sheets, then transfer to freezer bags.
• Bake frozen crescents directly from freezer, adding 2-3 minutes to baking time.

Reheating:

• Warm individual crescents in microwave for 10-15 seconds.
• Reheat multiple crescents in 300°F oven for 5-7 minutes.
• Avoid overheating, which can make the pastry tough.

Common Mistakes to Avoid

Overfilling the crescents: Too much filling causes leakage and prevents proper sealing.

Using hot filling: Always let the filling cool to room temperature before using to prevent melting the dough.

Rolling too tightly: This can cause the dough to burst during baking. Roll snugly but not overly tight.

Skipping the egg wash: This step is crucial for that beautiful golden-brown color and glossy finish.

Overbaking: Watch carefully during the last few minutes – they can go from golden to overdone quickly.

Not cooling properly: Cutting into them too soon causes the filling to run out before it has time to set.

Using old nuts: Fresh pecans make a huge difference in flavor. Taste your pecans before using.

Expert Tips for Perfect Crescents

• Room temperature ingredients mix more easily and create a smoother filling.
• Lightly toast your pecans for deeper, nuttier flavor that really makes a difference.
• Work with cold crescent dough – if it gets too warm, chill it for 10 minutes.
• Use a light hand when rolling – let the dough do the work rather than forcing it.
• Place a small piece of parchment under any potential drip spots to make cleanup easier.
• Make extra filling – it keeps well and can be used for other desserts or spread on toast.
• For gift-giving, package cooled crescents in clear bags tied with ribbons.

Serving Suggestions

Perfect Occasions:

• Holiday gatherings and potluck desserts
• Brunch spreads alongside coffee and fresh fruit
• Afternoon tea parties with other small sweets
• Game day treats that are more elegant than typical snacks

Pairing Ideas:

• Serve with vanilla ice cream for a more substantial dessert
• Pair with hot coffee, chai tea, or bourbon-spiked cider
• Include on dessert platters with other bite-sized treats
• Package individually as party favors or hostess gifts

Frequently Asked Questions (FAQs)

Q: Can I use homemade pie crust instead of crescent rolls?
A: Yes! Roll pie crust thin, cut into triangles, and proceed with the recipe. Baking time may need to be adjusted.

Q: What if I don’t have corn syrup?
A: Honey or maple syrup work well as substitutes. You can also make a simple syrup with equal parts sugar and water.

Q: Can I make these nut-free?
A: Replace pecans with toasted coconut, mini chocolate chips, or dried fruit for different but delicious variations.

Q: How do I prevent the filling from leaking out?
A: Don’t overfill, seal the edges well, and make sure your filling isn’t too thin or hot when assembling.

Q: Can I freeze the baked crescents?
A: Yes, freeze for up to 2 months. Thaw at room temperature and warm briefly in the oven before serving.

Q: What’s the best way to chop pecans for this recipe?
A: Aim for pieces about the size of large peas – big enough for texture but small enough to distribute evenly.

Q: Can I double this recipe?
A: Absolutely! The filling recipe doubles perfectly, and you can bake multiple sheets at once.

Q: How do I know when they’re done baking?
A: Look for golden-brown color and a slightly firm feel when gently pressed. The bottoms should sound hollow when tapped.

Q: Can I add other mix-ins to the filling?
A: Definitely! Try mini marshmallows, chocolate chips, dried cranberries, or a swirl of cream cheese.

Q: What if my crescent dough tears while rolling?
A: Gently press it back together and continue. A small tear won’t affect the final result significantly.