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Pecan Pie Crescents

alexa dan
Bite-sized pecan pie flavor wrapped in buttery crescent dough
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16

Ingredients
  

  • 1 cup chopped pecans plus 16 halves for topping
  • ½ cup brown sugar
  • ¼ cup unsalted butter melted
  • 2 tbsp corn syrup or honey
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • Pinch nutmeg
  • 2 cans 8 oz crescent roll dough
  • 1 beaten egg for wash
  • Optional Glaze:
  • 1 cup powdered sugar 3–4 tbsp milk, ½ tsp vanilla

Instructions
 

  • Prep – Preheat oven to 375°F (190°C). Line 2 baking sheets.
  • Filling – Mix melted butter, brown sugar, corn syrup, egg yolk, vanilla, salt, cinnamon, and nutmeg until smooth. Stir in chopped pecans.
  • Assemble – Separate crescent dough. Add 1 tbsp filling to wide end of each triangle. Roll into crescents and place seam-side down. Brush with beaten egg and top with a pecan half.
  • Bake – 12–15 min until golden. Cool 5–10 min.
  • Glaze (Optional) – Whisk powdered sugar, milk, and vanilla; drizzle over cooled crescents.

Notes

Toast pecans first for richer flavor.
Don’t overfill to avoid leaks.
Best enjoyed the same day, but leftovers keep up to 3 days in an airtight container.