Pecan pie crescents wrap a sticky brown sugar and pecan filling in refrigerated crescent dough and bake until golden. They need only a few ingredients and are ready in about thirty minutes.
Each crescent tastes like a bite of pecan pie in flaky pastry, and the rolls are easy to make for weekend breakfasts, bake sales, and dessert trays without rolling a crust.
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Why This Pecan Pie Crescents Recipe Works
Refrigerated crescent dough saves time and bakes into soft, flaky layers with no rolling or chilling.
A quick filling of pecans, brown sugar, corn syrup, butter, and cinnamon tastes like classic pie filling.
The crescents bake in twelve minutes, so they work for brunch or a last minute dessert.
Ingredients for Pecan Pie Crescents
- The filling uses one third of a cup of chopped pecans, a quarter cup of brown sugar, two tablespoons of corn syrup, one tablespoon of melted butter, half a teaspoon of vanilla, a quarter teaspoon of cinnamon, and a pinch of salt.
- The rolls use one can of crescent dough with eight triangles, and an egg beaten with one tablespoon of water makes the egg wash.
Crescent dough. It bakes into flaky, buttery layers.
Pecans. They add toasty crunch.
Brown sugar and corn syrup. They make a sticky pie style filling.
Butter and vanilla. They add richness and aroma.
Egg wash. It gives the crescents a glossy, golden top.
How to Make Pecan Pie Crescents
1. Heat the oven. Heat the oven to 375 degrees F and line a baking sheet with parchment.
2. Mix the filling. Stir the pecans, brown sugar, corn syrup, butter, vanilla, cinnamon, and salt in a bowl.
3. Shape. Unroll the dough, separate the triangles, and spoon a little filling onto the wide end of each one.
4. Roll. Roll each triangle up from the wide end and curve it into a crescent shape.
5. Brush. Brush the tops with egg wash.
6. Bake. Bake for ten to twelve minutes until deep golden brown and cool for five minutes.
Do not overfill the triangles. Too much filling leaks out as the dough bakes and burns on the pan. A rounded teaspoon on the wide end is enough, and the dough should close around it without stretching.
Roll the dough gently and tuck the point under the crescent. The tip stays in place during baking, and the roll keeps its shape. Press the seam lightly so the filling stays inside.
How to Serve Pecan Pie Crescents
Serve the crescents warm with coffee, tea, or vanilla ice cream. For more pecan and apple desserts, try apple pie a la mode, crumb topping Dutch apple pie, fresh strawberry pie, or brown sugar apple cake.
How to Store and Reheat Pecan Pie Crescents
Cool the crescents and store them in an airtight container at room temperature for up to two days. Refrigerate for up to five days. Reheat in a 350 degree oven for five minutes to refresh the pastry.
Tips and Variations for Pecan Pie Crescents
Flag the allergens. These crescents contain wheat, milk, eggs, and tree nuts, so check the dough label.
Do not taste raw egg wash. Use the egg wash only for brushing and do not taste it before baking.
Chill the dough. Cold dough is easier to roll.
Toast the pecans. They taste richer.
Line the pan. Sugar sticks to bare metal.
Add chocolate. A few chips suit the filling.
Seal the ends. It keeps the filling inside.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for storing baked goods with eggs.
Let the crescents cool for a few minutes before moving them. The filling is very hot right out of the oven and the pastry is soft until it sets. Use a thin spatula to lift them from the parchment. Transfer them to a wire rack so steam can escape and the bottoms stay crisp. Handle them gently, because the pastry is tender and the sticky filling is hot enough to burn. Kids can help roll the dough, which makes this a fun baking project.
Dust the cooled crescents with powdered sugar or drizzle them with a little melted chocolate. Serve them with coffee for brunch, or warm them for ten seconds in the microwave to soften the filling before serving.
Frequently Asked Questions About Pecan Pie Crescents
How do you keep pecan pie crescents from leaking?
Use only a small spoonful of filling and press the dough closed around it.
Can you make pecan pie crescents ahead of time?
Yes. Assemble them, refrigerate them, and bake them just before serving.
Can you freeze pecan pie crescents?
Yes. Freeze baked crescents for up to two months and reheat in the oven.
Can I use walnuts?
Yes. Walnuts work in the same amount.
Can I use homemade dough?
Yes. Use any soft roll dough cut into triangles.
Pecan Pie Crescents
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
Main Ingredients
- 1 can refrigerated crescent dough 8 count
- ⅓ cup chopped pecans
- ¼ cup brown sugar
- 2 tbsp corn syrup
- 1 tbsp unsalted butter melted
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 pinch salt
- 1 large egg beaten with 1 tablespoon water
Instructions
Cooking
- Heat. Heat the oven to 375 F and line a baking sheet.
- Mix. Stir the pecans, sugar, corn syrup, butter, vanilla, cinnamon, and salt.
- Roll. Spoon filling on each triangle and roll up into a crescent.
- Brush. Brush the tops with egg wash.
- Bake. Bake 10 to 12 minutes until golden.
