Name: Pecan Pie Crescents
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 can crescent roll dough (8-count); 1/3 cup chopped pecans; 1/4 cup packed brown sugar; 2 tablespoons corn syrup (light or dark); 1 tablespoon melted butter; 1/2 teaspoon vanilla extract; 1/4 teaspoon cinnamon (optional); Pinch of salt; Egg wash (1 egg mixed with 1 tablespoon water)

Pecan Pie Crescents: Flaky, Festive, and Totally Irresistible

If you’re craving the rich, buttery flavor of pecan pie but don’t want to deal with rolling dough or baking a whole pie, these Pecan Pie Crescents are your shortcut to dessert heaven. With all the gooey, nutty goodness of the classic Southern dessert tucked inside golden, flaky crescent rolls, they’re everything you love about pecan pie—in a handheld, bakery-style bite.

These mini pastries are fast, foolproof, and so incredibly indulgent. They’re perfect for cozy fall weekends, Thanksgiving dessert platters, cookie swaps, or even brunch spreads when you want to offer something a little decadent. And the best part? They come together in under 25 minutes with minimal cleanup.

Why You’ll Love These Pecan Pie Crescents

No pie crust or baking skills needed—refrigerated crescent dough keeps things easy
Ready in under 25 minutes with just a few pantry staples
Perfect for sharing, gifting, or snacking on straight from the tray
Customizable with chocolate drizzle, sea salt, or caramel
Ideal for holidays but just as good for everyday indulgence

They’re the kind of treat that makes people think you bought them from a fancy bakery—until you tell them they took only 10 minutes of hands-on time. The pecan filling bubbles up slightly inside the crescent dough, giving a chewy, candy-like center wrapped in layers of buttery pastry.

Ingredient Breakdown

Here’s what makes these crescents both easy and delicious:

Crescent Roll Dough
Your secret shortcut. Store-bought crescent dough bakes into tender, buttery layers with that classic golden puff. It’s the perfect vessel for the sticky pecan filling.

Pecans
Chopped pecans give that signature texture and rich, toasty flavor that defines pecan pie. Toast them lightly for even more depth.

Brown Sugar + Corn Syrup
The classic combo for that gooey, sweet pie center. Brown sugar brings molasses richness, while corn syrup helps bind the filling and gives it that glossy, chewy finish.

Butter + Vanilla
Melted butter enhances richness, while vanilla adds that comforting homemade warmth in every bite.

Cinnamon + Salt
Optional, but worth it. A touch of cinnamon deepens the flavor, and salt balances the sweetness.

Egg Wash
Just a simple mix of egg and water gives these crescents their shiny, golden crust and seals in the flavor.

Ingredients List

1 can crescent roll dough (8-count)
1/3 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons corn syrup (light or dark)
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional)
Pinch of salt
Egg wash (1 egg + 1 tbsp water)

Optional toppings:

Caramel drizzle
Melted chocolate for dipping
Flaky sea salt

Step-by-Step Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, stir together chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt until glossy and thick.
Unroll the crescent dough and separate it into triangles.
Spoon about 1 tablespoon of the pecan filling onto the wide end of each triangle.
Carefully roll up the crescents from the wide end to the tip, keeping the filling inside.
Place on the baking sheet seam-side down and brush the tops with egg wash.
Bake for 10–12 minutes, or until golden brown and the filling is bubbling slightly at the edges.
Let cool on the baking sheet for 5–10 minutes before serving.

Pro Tips for Perfect Pecan Crescents

Don’t overfill or the filling may leak out—1 tablespoon is just right
Keep the dough cold until ready to use for easier rolling
Use parchment paper to catch any sticky overflow and make cleanup easier
Let them cool before eating so the filling can set slightly
For extra crunch and shine, sprinkle turbinado sugar or cinnamon sugar on top before baking

Flavor Variations and Fun Twists

These crescent bites are a blank canvas for creativity. Here are five crave-worthy ways to switch things up:

Chocolate-Pecan Crescents
Add a few chocolate chips or a square of dark chocolate with the pecan filling before rolling. The melted chocolate oozes into the pecan center for a turtle candy effect.
Maple Pecan Version
Swap corn syrup for maple syrup and add a pinch of nutmeg. It gives the crescents a cozy, fall-inspired flavor with extra depth.
Mini Bourbon Pecan Pies
Stir 1 teaspoon of bourbon into the filling mixture for a warm, grown-up kick. It enhances the vanilla and pecan flavors without overpowering them.
Apple-Pecan Filling
Mix in a tablespoon of finely diced apple (peeled) for a caramel-apple pie twist. The apple softens as it bakes and adds a pop of fruity freshness.
Glazed Crescents
After baking, drizzle with a simple glaze made of powdered sugar and milk or dip the ends in melted white chocolate for a bakery-style finish.

How to Serve Them

These little beauties are as versatile as they are delicious. Here are a few great ways to enjoy or present them:

Holiday Dessert Platters: Pair with cookies, chocolate bark, or spiced nuts for a festive spread.
Brunch Boards: Serve alongside fruit, mini quiches, and coffee for a crowd-pleasing brunch tray.
Gift Boxes: Wrap a few in cellophane or bakery boxes for sweet holiday gifts or hostess treats.
Tea Time Treat: Perfect with a cup of hot tea or coffee for a cozy afternoon break.
Dessert Upgrade: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel.

Their petite size and flaky texture make them perfect for sharing—or sneaking one more when no one’s looking.

Storage and Make-Ahead Tips

Room Temperature
Store cooled crescents in an airtight container at room temperature for up to 2 days.

Refrigerate
For longer storage (up to 5 days), refrigerate in a sealed container. Reheat in the toaster oven or microwave for 10–15 seconds.

Freeze
Bake, cool, and freeze on a baking sheet. Once frozen, transfer to a zip-top bag. Reheat straight from frozen at 325°F for 10 minutes or until warm and crisp.

Make Ahead Tip
You can prep the filling up to 2 days in advance and keep it in the fridge. When ready to bake, just fill, roll, and go.

Frequently Asked Questions

Can I use homemade pie dough instead of crescent rolls?
Yes! Roll it into triangles, add filling, and proceed as directed. They’ll be more like mini turnovers and just as tasty.

Can I double the recipe?
Absolutely. Use 2 cans of crescent dough and double the filling to make 16 crescents—ideal for parties or gifting.

Is there a nut-free version?
You could substitute sunflower seeds, pumpkin seeds, or even mini chocolate chips to mimic the texture without using nuts.

Do they taste good cold?
They do! But they’re even better warm, when the filling is slightly gooey and the crust is crisp.

What kind of corn syrup should I use—light or dark?
Both work. Light corn syrup gives a milder, golden sweetness while dark adds a richer, molasses-like flavor. Choose based on preference.

Pecan Pie Crescents

Author: Freya Allen
Total Time: 22 minutes
Yield: 8 crescents 1x
Diet: Vegetarian

Print Recipe

Description

Golden, buttery crescents filled with a gooey, nutty pecan pie center—these handheld treats deliver rich Southern flavor in a flaky, easy-to-make format. Perfect for holiday platters, brunch boards, or when you need a fast, crowd-pleasing dessert.

Ingredients

Scale

1 can crescent roll dough (8-count)
1/3 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons corn syrup (light or dark)
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional)
Pinch of salt
Egg wash (1 egg mixed with 1 tablespoon water)

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, stir together pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon (if using), and a pinch of salt until glossy and thick.
Unroll crescent dough and separate into triangles.
Spoon about 1 tablespoon of filling onto the wide end of each triangle.
Roll each crescent from the wide end to the tip, sealing in the filling.
Place crescents seam-side down on the baking sheet and lightly brush with egg wash.
Bake for 10–12 minutes or until golden and crisp, with filling just bubbling at the edges.
Cool for 5–10 minutes before serving to allow filling to set.

Notes

Drizzle with caramel or dip tips in melted chocolate for a bakery-style finish.
Add a splash of bourbon or maple syrup to the filling for extra depth.
Sprinkle turbinado or cinnamon sugar on top before baking for extra crunch.
To make ahead, prepare filling 1–2 days early and refrigerate.
Freeze baked crescents and reheat at 325°F for 10 minutes.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crescent
Calories: 210
Sugar: 11g
Sodium: 200mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: pecan pie crescents, crescent roll dessert, holiday treats, mini pecan pie

Final Thoughts

Pecan Pie Crescents are proof that you don’t need to spend hours in the kitchen to create something truly special. With the sweet, sticky richness of pecan pie wrapped in a buttery crescent shell, these handheld desserts deliver the same nostalgic flavor with none of the fuss.

Whether you’re baking for a holiday, bringing a dish to brunch, or just treating yourself to a little bite of something indulgent, this recipe hits the spot every time. Make a batch, share them around, and watch them disappear—just be sure to sneak one for yourself before they’re all gone.