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Easy Pecan Pie Crescent Rolls Recipe

Four flaky pecan pie crescents dusted with powdered sugar, one cut open to show the rich pecan filling.
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Make these simple pecan pie crescent rolls for a quick, sweet holiday treat or breakfast pastry using store-bought dough for minimal effort.

Ingredients

Scale
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, and melted butter. Mix until the ingredients are well combined into a thick filling.
  3. Unroll the crescent roll dough onto a clean surface. Separate the dough into 8 triangles.
  4. Place about 1 tablespoon of the pecan filling onto the wide end of each dough triangle.
  5. Roll each triangle up tightly, starting from the wide end and rolling toward the point. Place the rolled crescents seam-side down on the prepared baking sheet.
  6. In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the crescents lightly with the egg wash.
  7. Bake for 12 to 15 minutes, or until the crescents are golden brown and puffed.
  8. Let the pecan pie crescents cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, substitute maple syrup for the corn syrup in the filling.
  • If you want a glaze, mix 1/2 cup powdered sugar with 1 tablespoon milk and drizzle over the cooled pastries.
  • You can make these ahead of time; cover and refrigerate unbaked crescents for up to 24 hours, adding a few extra minutes to the baking time.

Nutrition

Find it online: https://carlacooking.com/pecan-pie-crescents/