Pecan Pie Crescents

How to Make Pecan Pie Crescents (Step-by-Step)

1. Preheat your oven
   Preheat to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the bottoms beautifully golden and prevents sticking.
2. Prepare the dough
   Unroll the crescent dough and separate it along the pre-cut triangle lines.
3. Make the filling
   In a medium bowl, stir together:
   • Pecans
   • Brown sugar
   • Melted butter
   • Vanilla
     Mix until every pecan is glossy and coated like little caramel gems.
4. Add the filling
   Place a spoonful of the pecan mixture onto the wider end of each crescent triangle.
5. Roll them up
   Roll from the wide end to the tip, just like classic crescent rolls.
6. Bake
   Arrange the crescents on the baking sheet and bake 12–15 minutes, until puffed and golden brown.
7. Finish
   Cool slightly, then dust with powdered sugar if you love a pretty bakery-style finish.

What to Serve With Pecan Pie Crescents

These pair beautifully with:

• Hot coffee or espresso
• A mug of vanilla chai
• Hot chocolate
• A scoop of vanilla bean ice cream
• Fall brunch boards
• Thanksgiving dessert platters

Tips for Perfect Pecan Pie Crescents

• Chop your pecans small for easier rolling.
• Don’t overfill or the filling may leak.
• Seal the tip well to prevent unrolling.
• Use parchment so the sugary filling doesn’t stick.
• Let them cool 5 minutes—the filling sets and becomes gooey perfection.
• Double the recipe because they disappear fast. VERY fast.

Storage Instructions

These store beautifully!

• Room temperature: 2–3 days in an airtight container
• Refrigerator: Up to 5 days
• Freezer: Freeze after baking for up to 2 months. Reheat at 300°F for 8–10 minutes.