Pecan Pie Crescents

Pecan Pie Crescents are my shortcut to classic holiday flavor without all the effort. I take buttery crescent roll dough and wrap it around a gooey pecan pie-style filling to create bite-sized treats that are flaky, nutty, and rich. These little crescent bites are perfect for dessert trays, brunch spreads, or anytime I crave that warm, sweet pecan pie taste.

Why You’ll Love This Recipe

I love this recipe because it gives me the flavor of pecan pie in a fraction of the time. There’s no need to roll out a crust or bake a whole pie. Each crescent is crispy on the outside, gooey on the inside, and just sweet enough. They’re also super easy to make with just a few pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can crescent roll dough (8-count)
• ⅓ cup chopped pecans
• ¼ cup brown sugar
• 2 tablespoons corn syrup (or maple syrup)
• 1 tablespoon melted butter
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon (optional)
• Pinch of salt

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, I mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon, and a pinch of salt until well combined.
3. I unroll the crescent dough and separate it into 8 triangles.
4. I spoon a small amount of the pecan mixture onto the wide end of each triangle, being careful not to overfill.
5. I roll each crescent up gently, starting from the wide end and tucking the filling inside.
6. I place the crescents on the prepared baking sheet and bake for 10–12 minutes, or until golden brown and flaky.
7. I let them cool slightly before serving, but I love them warm when the filling is still gooey.

Servings and timing

This recipe makes 8 Pecan Pie Crescents. It takes me about 10 minutes to prep and 10–12 minutes to bake, so everything is ready in under 25 minutes.

Variations

• I sometimes add a few mini chocolate chips to the filling for a chocolate-pecan twist.
• For extra crunch, I sprinkle chopped pecans on top before baking.
• If I want a glaze, I drizzle a simple mix of powdered sugar and milk over the crescents once cooled.
• For a deeper flavor, I use maple syrup instead of corn syrup.

storage/reheating

I store leftover crescents in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm them in a 300°F oven for about 5 minutes so they stay flaky.

FAQs

Can I make these ahead of time?

Yes, I assemble them a few hours in advance and store them in the fridge until ready to bake.

Can I freeze Pecan Pie Crescents?

I can freeze them after baking. Once cooled, I wrap them tightly and freeze for up to a month. I reheat in the oven to bring back the crisp texture.

Can I use homemade dough instead of canned crescent rolls?

Absolutely. If I have time, homemade crescent dough works beautifully and adds a richer flavor.

What can I use instead of corn syrup?

I usually substitute with maple syrup or honey for a more natural option and still get that sticky-sweet consistency.

Do these need to be refrigerated?

Not right away. I keep them at room temperature for up to 2 days, but if I’m storing them longer, I move them to the fridge.

Conclusion

Pecan Pie Crescents are my go-to dessert when I want something quick, cozy, and indulgent. They’re flaky, rich, and full of that nostalgic pecan pie flavor I crave—without the hassle of baking a full pie. Whether for a holiday gathering or a sweet snack, they always hit the spot.

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