Description
These Best Pecan Pie Crescents are an easy and delicious flaky dessert made with buttery crescent roll dough filled with a sweet pecan mixture. Perfect for a quick treat, these bite-sized crescents combine the nutty crunch of toasted pecans with a rich caramel-like filling, all baked to golden perfection. Ideal for holiday parties or any time you want a simple yet impressive dessert.
Ingredients
Scale
Crescent Dough
- 1 can (8-count) crescent roll dough
Filling
- 4 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1/2 cup chopped pecans, toasted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
Egg Wash
- 1 egg, beaten with 1 tablespoon water
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a small bowl, combine the melted unsalted butter, packed light brown sugar, toasted chopped pecans, pure vanilla extract, ground cinnamon (if using), and a pinch of salt. Mix well until the mixture is evenly blended to create a sweet, nutty filling.
- Prepare Dough: Open the can of crescent roll dough and unroll it onto a clean flat surface. Separate the dough into individual triangles along the perforated lines.
- Fill Crescents: Place about 1 teaspoon of the pecan filling onto the wide end of each crescent dough triangle. Spread the filling slightly but leave some space around the edges to allow for sealing the dough without leaking.
- Roll Crescents: Starting from the wide end, carefully roll each triangle into a crescent shape, ensuring the filling stays securely inside as you roll toward the narrow tip.
- Apply Egg Wash: Use a pastry brush to coat the surface of each crescent roll with the beaten egg mixed with water. This step helps achieve a beautiful golden and glossy finish when baked.
- Bake: Arrange the filled crescents on the prepared baking sheet, leaving space between them. Bake in the preheated oven for 10 to 12 minutes or until the crescents are golden brown and have puffed up nicely.
- Cool and Serve: Remove the baking sheet from the oven and let the crescents cool for about 5 minutes on the sheet. Serve warm for the best taste and flaky texture.
Notes
- For extra crunch, toast the pecans lightly in a dry skillet before chopping.
- You can omit the cinnamon if you prefer a more classic pecan pie flavor.
- Ensure the edges of the dough are sealed well to prevent the filling from leaking during baking.
- These crescents are best enjoyed warm but can be stored in an airtight container for up to 2 days and reheated gently before serving.
