Name: Pecan Pie Crescents
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 can crescent roll dough (8-count); 1/3 cup chopped pecans; 1/4 cup brown sugar; 2 tablespoons corn syrup (or maple syrup); 1 tablespoon butter, melted; 1/2 teaspoon vanilla extract; Pinch of salt; Optional: powdered sugar for dusting

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Pecan Pie Crescents are the perfect shortcut to classic pecan pie flavor in a quick and easy handheld treat. Flaky, buttery crescent dough wraps around a sweet, gooey pecan filling that bakes to golden perfection. I love making these when I’m craving something warm, nutty, and satisfying—without the fuss of making a whole pie.

Why You’ll Love This Recipe

I like this recipe because it’s fast, fun, and feels like a cozy dessert with hardly any prep. The crescent rolls give me that soft, golden crust while the pecan filling brings all the sweet, buttery richness of traditional pecan pie. Whether I’m baking a small batch for the holidays or just treating myself on a weeknight, these always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can crescent roll dough (8-count)
⅓ cup chopped pecans
¼ cup brown sugar
2 tablespoons corn syrup (or maple syrup)
1 tablespoon butter, melted
½ teaspoon vanilla extract
Pinch of salt
Optional: powdered sugar for dusting

Directions

I preheat the oven to 375°F and line a baking sheet with parchment paper.
In a small bowl, I mix together the brown sugar, corn syrup, melted butter, vanilla, salt, and chopped pecans to form a sticky filling.
I unroll the crescent dough and separate it into 8 triangles.
I spoon a heaping teaspoon of the pecan filling onto the wide end of each triangle.
I roll up the crescents starting from the wide end, tucking in the filling as I go, and place them point-side down on the baking sheet.
I bake for 10–12 minutes, or until golden brown and crisp.
I let them cool for a few minutes, then dust with powdered sugar if I want a little extra sweetness.

Servings and timing

This recipe makes 8 pecan pie crescents.
Prep time: 10 minutes
Bake time: 12 minutes
Total time: About 22 minutes

Variations

Sometimes I add a pinch of cinnamon to the filling or swap the corn syrup with maple syrup for a twist. I’ve also drizzled them with a quick glaze made from powdered sugar and milk for a more dessert-like finish. For extra indulgence, I tuck in a small piece of chocolate with the pecan mixture.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a toaster oven or low oven (about 300°F) for a few minutes to crisp them up again. They’re also tasty served at room temp, especially with a cup of coffee.

FAQs

Can I make these ahead of time?

Yes, I assemble them a few hours in advance and refrigerate until I’m ready to bake. I don’t bake them ahead since they’re best fresh and flaky.

What kind of pecans should I use?

I like using chopped raw pecans. Toasted ones add more flavor, but raw work fine since they toast in the oven as the crescents bake.

Can I freeze them?

Yes, I freeze them after baking and let them thaw at room temp. I reheat in the oven to bring back the texture.

Do I have to use corn syrup?

No, I’ve used maple syrup or honey as a substitute. The texture will be slightly different, but still delicious.

Can I use crescent dough sheets instead?

Yes, I roll the sheet out and cut it into triangles. It works just like the regular perforated crescent dough.

Conclusion

Pecan Pie Crescents are a deliciously simple twist on the classic Southern dessert—flaky, sweet, and full of nutty goodness in every bite. I love how easy they are to throw together, making them perfect for holidays, gatherings, or a quick treat whenever I need that pecan pie fix without the effort. They’re small, satisfying, and completely irresistible.