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