Name: Pecan Pie Crescents
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 can (8 oz) refrigerated crescent dinner rolls; 1/2 cup chopped pecans; 1/4 cup brown sugar; 2 tablespoons corn syrup; 1 tablespoon melted butter; 1/2 teaspoon vanilla extract; Pinch of salt

Why You’ll Love Pecan Pie Crescents Recipe

You’ll fall for this recipe because it gives you all the best parts of pecan pie — chopped pecans, brown sugar, corn syrup, vanilla and a hint of cinnamon — wrapped inside a buttery crescent dough. It’s handheld, portable, and way quicker than baking a full pie. It’s perfect for when you want something sweet, nutty and comforting without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
1 egg (for egg wash, mixed with 1 tablespoon water)

Directions

Preheat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using) and a pinch of salt. Stir until the mixture is thick, glossy and all ingredients are evenly coated.
Unroll the crescent dough and separate it into eight individual triangles.
Place a spoonful of the pecan mixture at the wide end of each crescent dough triangle.
Roll up each triangle from the wide end toward the tip, tucking and sealing the sides as you go to keep the filling snug within the dough. Gently pinch the ends of each roll so the sugary filling won’t leak out during baking.
Arrange the rolled crescents on the prepared baking sheet, leaving a bit of space between each one.
In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush this lightly over the tops of the crescents for a glossy and golden finish.
Bake in the preheated oven for about 10–12 minutes, or until the crescents are golden brown and the filling is bubbly and fragrant.
Let them cool on the baking sheet for a few minutes (the filling will be hot). Then serve warm and enjoy the gooey, nut‑filled pastry.

Servings and timing

Servings: 8 crescents
Prep time: ~15 minutes
Cook time: ~12 minutes
Total time: ~27 minutes

Variations

Swap pecans for walnuts, almonds or pistachios for a different nutty flavour
If you don’t have corn syrup, use maple syrup or honey as a substitute (texture may vary slightly)
Add mini chocolate chips or chopped dried cranberries to the filling for a fun twist
Sprinkle a few whole pecans on top before baking for extra crunch
Increase the spice profile by adding a pinch of nutmeg or allspice along with the cinnamon

Storage/Reheating

Store any leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days.
To reheat: Preheat oven to 325 °F (165 °C) and warm for 5–7 minutes until heated through. The microwave works too (about 10 seconds per crescent), but the oven helps retain the crispness of the pastry.
For freezing: Individually wrap each crescent in plastic wrap, place in a freezer bag, and freeze up to one month. Thaw overnight in the fridge and reheat as above.

FAQs

How far in advance can I assemble these crescents?

You can prepare the filling and assemble the crescents up to a day ahead. Keep them covered in the fridge until you’re ready to bake.

Can I use a different dough instead of crescent rolls?

Yes — you could use puff pastry or even a standard pie crust cut into triangles, though the texture and baking time may vary.

What if I don’t have corn syrup?

You can substitute with maple syrup or honey. The texture might shift slightly, but the flavour remains excellent.

Are kids able to help make these?

Absolutely. Kids can assist with separating the dough, spooning the filling and rolling up the crescents. Just take care during the hot baking and cooling stage.

Can I add chocolate chips or dried fruit to the filling?

Yes! Adding mini chocolate chips or chopped dried cranberries makes a fun variation on the classic.

How much filling should I use per crescent to avoid leaking?

Aim for a heaping teaspoon per pastry. Overfilling can cause the sugary mixture to leak during baking.

Can I make these vegan or dairy‑free?

Yes — you could use a dairy‑free crescent dough if available, replace melted butter with a plant-based alternative, and ensure your egg wash is replaced or omitted (you could brush with a little non‑dairy milk and maple syrup for sheen).

Can I make them ahead and bake later?

Yes, you can prepare and assemble ahead of time, refrigerate, and then bake just before serving to keep them fresh and warm.

How do I get the crescents extra glossy and golden?

The egg wash brushed lightly over the tops before baking gives them a lovely golden and glossy finish.

What kind of drink or accompaniment pairs well with these crescents?

They shine on their own, but you can serve with a scoop of vanilla ice cream, a cup of strong coffee or chai latte, or a fresh fruit salad to balance the richness.

Conclusion

These Pecan Pie Crescents are a delightful shortcut to all the comfort of pecan pie — warm, sweet, nutty and wrapped in a buttery pastry shell. With minimal effort and short bake time, they’re perfect for a dessert treat at home, holiday gatherings or casual brunches. Give this recipe a try and enjoy a crowd‑pleasing sweet that’s as easy as it is delicious.