Pecan Pie Crescents

These flaky, buttery crescent rolls are filled with a sweet, crunchy pecan pie filling. They are the perfect quick dessert for the holidays or a simple weeknight treat.

Prep time: 15 minutes

Cook time: 12-15 minutes

Yields: 8 Crescents

Ingredients

The Base

1 tube (8 oz) refrigerated crescent roll dough

The Filling

3 tbsp unsalted butter, melted

1/3 cup brown sugar, packed

1/2 cup pecans, finely chopped

1/2 tsp vanilla extract

1/4 tsp ground cinnamon

A pinch of salt

Optional Glaze

1/2 cup powdered sugar

1-2 tsp milk or heavy cream

1/4 tsp vanilla extract

Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Make the Filling: In a small bowl, combine the melted butter, brown sugar, chopped pecans, vanilla, cinnamon, and salt. Stir until well combined. It should look like a thick, grainy paste.

Prepare the Dough: Unroll the crescent roll dough and separate it into the 8 triangles.

Fill: Spread about 1 tablespoon of the pecan mixture evenly over each triangle, leaving a tiny bit of space at the edges.

Roll: Starting from the wide end of the triangle, roll the dough up toward the point. Place them on the prepared baking sheet with the point side down.

Bake: Bake for 12 to 15 minutes, or until the crescents are golden brown.

Cool: Let them cool on the baking sheet for at least 5-10 minutes. The filling will be very hot and needs a moment to set.

Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla. Drizzle over the warm crescents before serving.

Tips for Success

Finely Chop the Pecans: If the pecan pieces are too large, the rolls will be difficult to roll up tightly and might leak.

Don't Overfill: It's tempting to add more filling, but it will bubble out during baking. Stick to about one tablespoon per roll.

Serve Warm: These are best enjoyed warm when the center is still soft and gooey!