Description
Buttery crescents baked with a sweet, nutty pecan‑pie filling—easy, festive treats perfect for holidays or anytime you crave pie in bite‑size form.
Ingredients
- 1 can (8‑count) refrigerated crescent roll dough
- ⅓ cup chopped pecans
- ¼ cup packed brown sugar
- 2 tablespoons corn syrup
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Stir until evenly mixed.
- Unroll the crescent dough and separate into triangles. If desired, pinch seams to seal.
- Place a small spoonful (about 1–2 teaspoons) of the pecan filling near the wide end of each triangle.
- Roll up each triangle toward the point, placing them on the prepared baking sheet, point side down.
- Bake for approximately 12–15 minutes, or until crescents are golden and filling is bubbly.
- Allow to cool for a few minutes on the sheet, then transfer to a rack to cool slightly before serving.
Notes
- For a mini‑muffin version, press square pieces of dough into a greased mini muffin tin and bake for 15–18 minutes—see Delish “Pecan Pie Bites.”
- Feel free to add a sprinkle of coarse sugar on top before baking for extra crunch.
- These are best enjoyed warm, optionally with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 crescent
