Why You’ll Love These Pecan Pie Crescents

All the cozy flavors of classic pecan pie meet weeknight-easy crescent rolls for a dessert that’s fast, festive, and unbelievably good. The tender, buttery pastry bakes up flaky and golden, while the center turns into a glossy, caramel-like pecan filling that sets as it cools—perfect for parties, bake sales, and make-ahead holiday trays. Here’s why this recipe deserves a spot in your baking rotation:

Quick prep with store-bought crescent roll dough; no mixing or chilling pie crust.
Familiar pecan pie flavors—brown sugar, vanilla, and corn syrup—in a tidy, handheld bite.
Small-batch friendly; the base recipe makes eight, but doubles effortlessly.
Portable and shareable; ideal for dessert boards, lunchbox treats, or coffee-break snacks.
Customizable with spices, chocolate, or citrus zest for easy flavor twists.
Budget-friendly ingredients with a bakery-quality payoff.

Ingredient Highlights

Crescent Roll Dough

Pre-cut, yeasted triangles bake into delicate, layered pastry with a crisp exterior and soft interior. The perforated triangles help you shape neat crescents quickly and consistently. Choose a brand labeled “buttery” for richer flavor or “original” for a neutral base.

Pecans

Chopped pecans distribute evenly so each crescent gets crunch without bulky gaps. Lightly toasting the nuts before mixing boosts aroma and keeps them crisper in the syrupy filling.

Brown Sugar and Corn Syrup

Brown sugar adds deep caramel notes and moisture; corn syrup provides sheen and that classic pecan-pie chew. Light corn syrup produces a milder flavor; dark corn syrup brings a hint of molasses.

Butter and Vanilla

Melted butter enriches the filling and encourages a glossy finish. Vanilla rounds out the sweetness and enhances the pie-like aroma.

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

Optional Add-Ins or Swaps

Pinch of cinnamon or pumpkin pie spice for warmth.
2 tablespoons mini chocolate chips for a turtle-style version.
Orange zest for a citrus note that brightens the sweetness.
Pinch of flaky salt on top for contrast.
Swap half the pecans with walnuts for mixed-nut crescents.

Step-by-Step Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, combine pecans, brown sugar, corn syrup, melted butter, and vanilla until the mixture is glossy and evenly moistened.
Unroll the crescent dough and separate along perforations into 8 triangles.
Spoon about 1 tablespoon of pecan mixture onto the wide end of each triangle, keeping a small border to prevent overflow.
Roll each triangle up from the wide end toward the tip; tuck the tip underneath and place seam-side down on the prepared sheet. Curve the ends slightly to form a crescent shape.
Bake 9–11 minutes until puffed and deep golden, and you can see the filling bubbling at the seams.
Cool on the pan for 5 minutes to allow the filling to set, then transfer to a rack to finish cooling or serve slightly warm.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Yields: 8 crescents

Pro Tips

Chill the filled crescents on the sheet for 5–10 minutes before baking to help them hold shape and minimize seepage.
Keep the filling 1/4 inch from the edges; a clean border reduces leaks.
For extra sheen, brush the tops with a teaspoon of melted butter or a light egg wash right before baking.
Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; cool before mixing to keep the dough from softening.
If some syrup escapes during baking, slide a spatula under the crescents while still warm to prevent sticking as it hardens.
For uniform size, weigh the filling and divide by eight; consistency helps them bake evenly.

Creative Variations

These Pecan Pie Crescents are a blank canvas for flavor. Try these easy twists:

Chocolate-Drizzled Crescents: After baking, drizzle with melted dark or white chocolate for an elegant finish.
Pumpkin Spice Crescents: Add 1/4 teaspoon pumpkin pie spice to the filling for a fall flavor boost.
Maple Pecan Crescents: Replace corn syrup with pure maple syrup for a deeper, woodsy sweetness.
Salted Caramel Crescents: Drizzle with warm caramel sauce and sprinkle with sea salt flakes.
Nut Medley Crescents: Mix pecans with walnuts, hazelnuts, or almonds for extra crunch.

Serving Suggestions

Pecan Pie Crescents are versatile. They can be enjoyed warm, at room temperature, or even chilled.

Brunch Boards: Pair with fruit, coffee cake, and savory bites for a balanced brunch spread.
Holiday Dessert Trays: Add to a cookie or pastry platter for Thanksgiving, Christmas, or New Year’s.
Coffee Pairing: Perfect with espresso or a latte for an afternoon treat.
Gift Baskets: Wrap cooled crescents in cellophane bags and tie with ribbon for homemade holiday gifts.
Ice Cream Pairing: Serve warm crescents alongside a scoop of vanilla or butter pecan ice cream.

Storage and Reheating

These crescents keep well, making them perfect for prep-ahead desserts.

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the fridge for up to 5 days. Rewarm briefly before serving.
Freezing: Freeze cooled crescents in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Reheating: Warm in a 300°F oven for 6–8 minutes to revive crispness, or microwave for 15–20 seconds for a softer texture.

Why Crescent Dough is Perfect for Shortcut Pastries

Crescent roll dough provides the structure of laminated pastry without the effort of rolling, folding, and chilling butter layers. Its yeasted base rises in the oven while the fat in the dough creates tender layers. This convenience makes crescent dough a great hack for turning classic pies into hand-held treats, from pecan pie to apple turnovers or even savory spinach-and-cheese rolls.

Turning Pecan Pie Crescents into Party Showstoppers

With minimal effort, these crescents can look like bakery-quality pastries. Arrange them in a ring shape on a round pan before baking for a festive pull-apart centerpiece. Brush with egg wash and sprinkle with coarse sugar for sparkle. Dust with powdered sugar after cooling for a classic finish, or drizzle with chocolate for an upscale presentation.

Frequently Asked Questions

Can I make these ahead of time? Yes, assemble and refrigerate the unbaked crescents for up to 24 hours. Bake just before serving for the freshest taste.
Do I need to toast the pecans first? It’s optional but recommended. Toasting enhances the nutty flavor and helps keep the pecans crunchy in the filling.
Can I use homemade pie dough instead of crescent rolls? Yes, but baking times may vary. Homemade dough will yield a flakier, sturdier crescent.
What if my filling leaks out? Try chilling the crescents before baking and make sure not to overfill them. Any leaked caramel can be gently lifted with a spatula while still warm.
Can I double the recipe? Absolutely. Just use two cans of crescent rolls and double the filling ingredients. Bake in batches or on two pans.

Final Thoughts

Pecan Pie Crescents combine everything people love about pecan pie with the ease of crescent roll dough. They’re gooey, crunchy, buttery, and perfectly portioned for sharing. Whether you’re baking for the holidays, making a sweet addition to brunch, or just craving pecan pie without the hassle of making crust, this recipe delivers all the flavor in half the time. Once you try these, don’t be surprised if they disappear faster than a traditional pie—they’re that good.

Pecan Pie Crescents

Author: Freya Allen
Total Time: 20 minutes
Yield: 8 crescents 1x
Diet: Vegetarian

Print Recipe

Description

Flaky crescent rolls wrapped around a gooey pecan pie filling. Fast, festive, and perfect for parties, brunch boards, or holiday dessert trays.

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

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl mix pecans, brown sugar, corn syrup, melted butter, and vanilla until glossy.
Unroll crescent dough and separate into 8 triangles.
Spoon about 1 tablespoon filling onto the wide end of each triangle, leaving a small border.
Roll up from the wide end; place seam-side down on the sheet. Curve ends slightly.
Bake 9–11 minutes until puffed and deep golden with bubbling filling.
Cool 5 minutes on the pan to set, then transfer to a rack or serve slightly warm.

Notes

Optional add-ins: pinch of cinnamon or pumpkin spice, mini chocolate chips, or orange zest.
Toast pecans 3–4 minutes in a dry skillet for extra flavor; cool before mixing.
Chill formed crescents 5–10 minutes before baking to minimize leaks.
For sheen, brush tops lightly with melted butter or egg wash before baking.
Storage: airtight at room temp 2 days, fridge 5 days, or freeze up to 2 months. Reheat at 300°F for 6–8 minutes.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baked
Cuisine: American