Make quick pecan pie crescents using store-bought dough for a simple, sweet pastry with a gooey pecan filling. This easy crescent roll dessert is perfect for holidays.
Author:cookingbyjade
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 can (8 ounces) refrigerated crescent rolls
1 large egg, beaten
1 tablespoon water
1/2 cup light corn syrup
1/4 cup packed light brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
1 large egg yolk
1 cup chopped pecans
1/4 cup granulated sugar for sprinkling
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Unroll the crescent roll dough onto a clean surface. Separate the dough into 8 triangles.
In a small bowl, whisk together the corn syrup, brown sugar, melted butter, vanilla extract, egg yolk, and 1 large egg. Stir until combined.
Place about 1 tablespoon of the pecan pie filling mixture onto the wide end of each dough triangle.
Sprinkle about 1 teaspoon of chopped pecans over the filling on each triangle.
Roll each triangle up tightly, starting from the wide end and rolling toward the point. Place the rolled crescents seam-side down on the prepared baking sheet.
In a separate small bowl, whisk the remaining beaten egg and water to create an egg wash. Brush the tops of the crescents lightly with the egg wash.
Sprinkle the tops of the crescents with the granulated sugar.
Bake for 12 to 15 minutes, or until the crescents are golden brown and the filling is set.
Let the pecan pie crescents cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
For a richer flavor, substitute maple syrup for the corn syrup in the filling.
If you prefer a smoother filling, you can lightly chop the pecans instead of using large pieces.
This recipe works well as a quick pecan dessert when you need something fast for a gathering.