The last snow day we had turned our whole house upside down in the coziest way possible. School was canceled, my husband was working from home, and both of my kids, who are usually hard to pry out of bed before noon on weekends, were already in the kitchen rummaging through cabinets for something “sweet but not too sweet.”

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I had just come in from shoveling the driveway, cheeks frozen, fingers tingling, boots dripping by the door. That kind of cold calls for baking—something warm, fast, and good enough to keep everyone circling the oven like moths to a flame.

I remembered a recipe I scribbled down last fall after chatting with a woman at our church’s bake sale. She was in her sixties, visiting from Georgia, and swore up and down that crescent rolls were the secret to the best “shortcut pecan pie” she’d ever tasted.

I tucked her idea away, thinking it sounded too simple to be that impressive. But standing in the kitchen with a mug of coffee, the fireplace on, and the kids asking if they could help, it felt like the perfect time to try it.

We made a quick pecan filling, rolled it into crescents, brushed them with egg wash, and popped them in the oven. The smell—warm butter, caramelized sugar, toasted nuts—turned our kitchen into a hug.

Short Description

Pecan Pie Crescents are buttery crescent rolls filled with a gooey, nutty pecan pie-style filling. They bake in under 15 minutes and offer all the flavors of classic pecan pie in a handheld, easy-to-make treat.

Key Ingredients

For the filling:

1/3 cup pecans, finely chopped
1/4 cup brown sugar, packed (light or dark)
2 tablespoons corn syrup (light or dark)
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional)
Pinch of salt

For the dough:

1 can (8 oz) crescent roll dough (8-count)

For finishing:

1 egg + 1 tablespoon water (for egg wash)

Tools Needed

Baking sheet
Parchment paper or silicone baking mat
Medium mixing bowl
Pastry brush
Measuring spoons & cups
Spoon or small cookie scoop

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easier cleanup and to prevent sticking.

Step 2: Make the Filling
In a medium mixing bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon (if using), and a pinch of salt. Stir until the mixture is sticky and well blended.

Step 3: Prepare the Dough
Open the crescent roll dough and gently unroll it on a clean surface. Separate the dough along the perforated lines into 8 individual triangles.

Step 4: Fill Each Crescent
Spoon about 1 to 1.5 teaspoons of the pecan mixture onto the wide end of each triangle. Keep the filling centered to prevent overflow while baking.

Step 5: Roll and Seal
Starting from the wide end, roll each triangle toward the point. Try to enclose the filling as much as possible. Pinch the sides and ends gently to seal.

Step 6: Apply Egg Wash
In a small bowl, beat 1 egg with 1 tablespoon of water. Use a pastry brush to lightly coat each crescent. This will give them that beautiful golden sheen once baked.

Step 7: Bake
Place crescents onto the prepared baking sheet, spaced slightly apart. Bake for 10–12 minutes or until golden brown and puffed. The filling may bubble slightly at the edges, that’s okay!

Step 8: Cool Slightly & Serve
Let them cool for about 5–10 minutes before serving. They’re best enjoyed warm when the filling is still gooey.

Why You’ll Love This Recipe

Familiar Flavors, Less Fuss: All the flavor of pecan pie without the time-consuming pie crust or baking drama.

Quick & Easy: From start to finish, you’ll have these in under 30 minutes.

Perfect for Sharing: Great for potlucks, parties, or casual get-togethers. They travel well and are super snackable.

Budget Friendly: Uses basic pantry ingredients and one can of dough — nothing fancy or expensive.

Small-Batch Friendly: Makes 8 rolls — ideal for smaller households or quick weeknight treats.

Mistakes to Avoid & Solutions

Overfilling the Crescents:
Too much filling can cause leakage or make the rolls difficult to seal.
Solution: Stick to 1 to 1.5 teaspoons per triangle and press edges lightly to seal.

Unsealed Ends:
If you don’t pinch the sides, the filling can ooze out during baking.
Solution: Fold and pinch the dough at both ends to close them loosely.

Burning the Bottoms:
Sugar-heavy filling can brown quickly.
Solution: Always line your baking sheet and check at the 10-minute mark.

Dry Dough:
Leaving dough exposed to air too long can make it dry and hard to work with.
Solution: Work quickly and only unroll the dough when you’re ready to fill.

Serving and Pairing Suggestions

Serve slightly warm with a dusting of powdered sugar.

Add a small scoop of vanilla ice cream or whipped cream for a decadent dessert.

Pair with a hot cup of coffee or a glass of cold milk.

Add to a holiday dessert tray with cookies and bars.

Serve buffet-style at brunch or family gatherings.

Storage and Reheating Tips

To Store:
Place cooled crescents in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

To Reheat:
Warm in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5–7 minutes until heated through. Avoid over-microwaving to prevent sogginess.

FAQs

1. Can I use honey instead of corn syrup?
Yes, honey works well and adds a slightly floral flavor. Keep the same measurement.

2. Can I make these ahead of time?
Absolutely. Assemble them up to a day in advance and refrigerate. Add egg wash just before baking.

3. Can I freeze them?
Yes. Freeze baked crescents in a freezer-safe container. Reheat in the oven to bring back the crispness.

4. Can I add chocolate?
You sure can! Add a few mini chocolate chips to the filling for a sweet twist.

5. Can I use other nuts?
Yes. Walnuts or chopped almonds are great substitutes if you’re out of pecans.

Tips & Tricks

Toast your pecans for 5–6 minutes beforehand for deeper flavor.

Use dark brown sugar for a richer, molasses-like finish.

If the filling seems too thick, add a tiny splash of warm water to loosen it.

Want extra crunch? Sprinkle chopped pecans on top before baking.

Make mini versions with half-size triangles for bite-sized party treats.

Recipe Variations

1. Maple Walnut Crescents

Swap pecans for chopped walnuts.

Replace corn syrup with pure maple syrup.

Use a dash of nutmeg instead of cinnamon.

2. Chocolate Pecan Rolls

Add 1 teaspoon cocoa powder to the filling.

Mix in 2 tablespoons mini chocolate chips.

Drizzle with melted chocolate after baking.

3. Apple Pecan Crescents

Add 2 tablespoons finely diced apples to the pecan mixture.

Skip cinnamon if using spiced applesauce.

Serve warm with caramel drizzle.

4. Savory-Sweet Crescents

Add a tiny bit of shredded sharp cheddar to the filling.

Use chopped rosemary or thyme for a hint of savory flavor.

Great for brunch menus or cheese boards.

Final Thoughts

That snowy afternoon gave me more than just a great new recipe. It gave us a moment to slow down, to laugh, to bake with no rush and no rules. Pecan Pie Crescents aren’t fussy or fancy. But they are warm, gooey, just sweet enough, and honestly hard to eat just one.

Now my daughter asks to make them anytime it rains, and my son insists they taste better when it’s cold out. Maybe they’re right. Or maybe it’s just the memory tied to that quiet day together. Either way, this one’s staying in our family rotation for good.

Pecan Pie Crescents

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Ingredients

For the filling:

⅓ cup pecans finely chopped
¼ cup brown sugar packed (light or dark)
2 tablespoons corn syrup light or dark
1 tablespoon butter melted
½ teaspoon vanilla extract
¼ teaspoon cinnamon optional
Pinch of salt

For the dough:

1 can 8 oz crescent roll dough (8-count)

For finishing:

1 egg + 1 tablespoon water for egg wash

Instructions

Preheat to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
Mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon (optional), and a pinch of salt in a bowl.
Unroll crescent dough and separate into 8 triangles.
Spoon 1–1.5 tsp of filling onto the wide end of each triangle.
Roll up each triangle from the wide end, sealing edges gently.
Mix 1 beaten egg with 1 tbsp water. Brush over crescents.
Bake for 10–12 minutes until golden and puffed.
Let cool 5–10 minutes. Best served warm.