Looking for a dish that wows your guests without stressing you out this holiday season? These Pecan Pie Crescents are the ultimate shortcut for busy bakers. You get all the nutty, caramel flavor of a classic pie in every bite. Best of all, they are ready to enjoy in just 30 minutes.
There is something magical about the smell of cinnamon and toasted pecans on a crisp evening. These little treats fill your home with the most incredible aroma. They are perfect for when you need a sweet holiday fix fast.
Why You’ll Love This Recipe
This recipe is a total winner for your holiday dessert table or a cozy night in. It takes the intimidation out of traditional pie making. You don’t have to worry about a fussy crust or long chilling times. The buttery, flaky pastry wraps perfectly around the sweet filling.
Busy families love how kid-approved these little hand-pies are. They are easy to grab and even easier to eat. Plus, they use simple pantry staples you likely already have. It is a budget-friendly way to bring big flavor to your next gathering.
How It Comes Together
You won’t believe how simple it is to make these Pecan Pie Crescents. We use a clever refrigerated dough shortcut to save you time. The filling comes together in one small bowl with just a few stirs. Even if you’ve never baked before, you can master this recipe easily.
Simply roll the sweet mixture into the dough triangles and bake. The oven does all the hard work for you. In fifteen minutes, you will have golden brown treats ready to serve.
Ingredients You’ll Need
These treats rely on simple ingredients that create a deep, rich flavor profile.
- 1 tube (8 ounces) refrigerated crescent roll dough
- 1/2 cup pecans, finely chopped
- 1/4 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a medium bowl, stir together the chopped pecans, brown sugar, melted butter, cinnamon, vanilla extract, and maple syrup until well combined.
- Unroll the crescent roll dough and separate it along the perforations into 8 triangles.
- Place approximately 1 tablespoon of the pecan mixture onto the wide end of each triangle.
- Carefully roll each triangle up, starting from the wide end and moving toward the point.
- Arrange the crescents on the prepared baking sheet with the points tucked underneath.
- Bake for 12 to 15 minutes or until the pastry is golden brown and the filling is bubbling.
- Transfer to a wire rack and allow to cool for at least 5 minutes before serving.
Best Ways to Enjoy It
Serve these warm for the best experience. The filling is gooey and delicious right out of the oven. Pair them with a scoop of vanilla bean ice cream for a real treat. A drizzle of extra maple syrup on top adds a beautiful shine.
These are wonderful for a casual holiday brunch or a potluck. Set them out on a pretty platter and watch them disappear. They also make a lovely afternoon snack with a hot cup of coffee.
Storage & Reheating
Keep any leftovers in an airtight container at room temperature. They will stay fresh for about two days. For longer storage, keep them in the fridge for up to four days. You can even freeze them for a quick future dessert.
To reheat, pop them in a 350°F oven for five minutes. This helps the pastry get crisp again. Avoid the microwave as it can make the dough a bit soft. Make the filling the night before to save even more time on the day you bake.
Tips for Best Results
- Don’t skip the parchment paper to prevent the sugar from sticking.
- Chop your pecans very finely so the filling stays inside the roll.
- Avoid overfilling the triangles or the mixture will leak out during baking.
- Tuck the point of the dough underneath to keep them neat while cooking.
- For Thanksgiving, double the batch because everyone will want seconds.
- Add a pinch of sea salt to the filling to balance the sweetness.
- Use a sharp knife to separate the dough triangles cleanly.
Ways to Switch It Up
- Add a handful of mini chocolate chips for a rich twist.
- Swap the pecans for walnuts for a different nutty flavor.
- Use pumpkin pie spice instead of cinnamon for a fall variation.
- Drizzle with a simple powdered sugar glaze after they cool slightly.
Common Questions
Can I make these ahead of time?
Yes, you can prepare the filling a day in advance. However, it is best to roll and bake them right before serving. This ensures the pastry stays flaky and light.
How do I know when they are done?
Look for a beautiful golden brown color on the dough. The filling should be bubbling slightly at the ends. This usually takes about 12 to 15 minutes in most ovens.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Ingredients
- 1 tube (8 ounces) refrigerated crescent roll dough
- 1/2 cup pecans , finely chopped
- 1/4 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a medium bowl, stir together the chopped pecans, brown sugar, melted butter, cinnamon, vanilla extract, and maple syrup until well combined.
- Unroll the crescent roll dough and separate it along the perforations into 8 triangles.
- Place approximately 1 tablespoon of the pecan mixture onto the wide end of each triangle.
- Carefully roll each triangle up, starting from the wide end and moving toward the point.
- Arrange the crescents on the prepared baking sheet with the points tucked underneath.
- Bake for 12 to 15 minutes or until the pastry is golden brown and the filling is bubbling.
- Transfer to a wire rack and allow to cool for at least 5 minutes before serving.
