Pecan Pie Crescents

These pastries capture all the rich, buttery, and gooey goodness of a classic pecan pie in a fun, handheld crescent shape. They’re perfect for the holidays, a brunch gathering, or whenever a pecan pie craving hits.

Table of Contents

These irresistible treats feature a flaky, buttery crescent roll wrapped around a sweet, nutty filling, all glazed with a maple-vanilla icing.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Yields: 8 crescents

Ingredients

For the Filling:

1 cup finely chopped pecans

¼ cup brown sugar, packed
3 tablespoons pure maple syrup (or dark corn syrup)
2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

For Assembly:

1 (8-ounce) can refrigerated crescent roll dough (8 count)

All-purpose flour, for dusting

For the Glaze (Optional but recommended):

½ cup powdered sugar
2-3 teaspoons milk or cream
¼ teaspoon vanilla extract

A pinch of salt

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Make the Filling: In a medium bowl, stir together the chopped pecans, brown sugar, maple syrup, melted butter, vanilla extract, cinnamon, and salt until well combined.

Assemble the Crescents:
- Unroll the crescent dough and separate it into 8 triangles along the perforations. If your dough is not pre-perforated, cut it into 8 equal triangles.
- Lightly dust your work surface with flour if needed. Gently stretch each triangle slightly to make it a bit larger.
- Spoon 1-2 tablespoons of the pecan filling onto the wide end of each triangle, leaving a small border.
- Carefully roll each crescent from the wide end to the pointed tip, tucking the ends in slightly to prevent the filling from leaking.
- Place the rolled crescents on the prepared baking sheet, curving them into a crescent shape.

Bake: Bake for 12-15 minutes, or until the crescents are puffed and deep golden brown. The filling may be bubbly.
Cool: Let the crescents cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the filling to set slightly.
Glaze: While the crescents are cooling, whisk together the powdered sugar, 2 teaspoons of milk, vanilla, and salt. Add more milk, one teaspoon at a time, until you reach a drizzle-able consistency. Drizzle the glaze over the warm crescents.

Tips for Success:

Chop Well: Finely chopping the pecans ensures the filling doesn’t fall out and makes the crescents easier to roll.
Don’t Overfill: Using too much filling will cause it to ooze out during baking. Stick to about a tablespoon per crescent.
Seal Tightly: Make sure the pointed tip of the dough is tucked underneath the crescent to prevent it from unrolling while baking.

Serve Warm: These are absolutely best served warm from the oven when the filling is still gooey.

Enjoy your delightful, easy-to-make Pecan Pie Crescents