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
Nutrition
- Serving Size: 1 crescent
- Calories: 190
- Sugar: 12 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: pecan pie crescents, crescent roll dessert, pecan dessert, holiday pastries, easy sweets