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Pecan Pie Crescents are a delightful twist on a classic dessert. They are easy to make, fun to eat, and perfect for sharing with friends and family. These sweet, nutty treats are great for holidays, parties, or any special occasion. With their flaky, buttery crust and gooey pecan filling, these crescents are sure to please everyone!
Why Make This Recipe
Making Pecan Pie Crescents is a great idea for several reasons. First, they are simple to prepare, thanks to ready-to-use crescent roll dough. Second, they offer the delicious flavor of traditional pecan pie without all the fuss. This means you can enjoy a tasty dessert in no time. Plus, they look beautiful on a serving platter, making them perfect for gatherings or casual family dinners.
How to Make Pecan Pie Crescents
Ingredients:
- 1 can crescent roll dough (8-count)
- 1/3 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons corn syrup (light or dark)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Egg wash (1 egg mixed with 1 tablespoon water, for brushing)
Directions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, stir together chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt until well combined.
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of pecan filling at the wide end of each triangle.
- Roll up tightly like a crescent roll, pinching the ends slightly to prevent the filling from leaking.
- Place rolls on the prepared baking sheet and brush each with egg wash.
- Bake for 10 to 12 minutes or until golden brown and crisp.
- Cool slightly before serving. Enjoy warm and gooey!
How to Serve Pecan Pie Crescents
Pecan Pie Crescents are best served warm. You can enjoy them as is or dust them with powdered sugar for an extra touch. They are perfect with a scoop of vanilla ice cream or a dollop of whipped cream on top. For a festive touch, consider serving them with a drizzle of caramel sauce.
How to Store Pecan Pie Crescents
To store leftover Pecan Pie Crescents, place them in an airtight container at room temperature. They will stay fresh for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. Reheat in the oven for a few minutes before serving to restore their crispness.
Tips to Make Pecan Pie Crescents
- Be sure to pinch the ends of each crescent roll tightly to avoid any filling leaks during baking.
- Experiment with different nuts, such as walnuts or almonds, for a unique flavor.
- Make a double batch if you’re serving a larger crowd; they disappear quickly!
Variation
You can make these crescents with chocolate chips for a fun twist. Just add a handful of chocolate chips to the pecan filling for a rich, sweet addition.
FAQs
1. Can I use frozen crescent roll dough?
Yes, you can use frozen crescent roll dough. Just thaw it according to the package instructions before using.
2. Can I make Pecan Pie Crescents ahead of time?
Yes, you can prepare the filling and roll the crescents ahead of time. Store them in the refrigerator and bake them just before serving.
3. What can I substitute for corn syrup?
You can use maple syrup or honey as a substitute for corn syrup, though it may slightly change the flavor and sweetness.
Enjoy making and sharing these delicious Pecan Pie Crescents!
Pecan Pie Crescents
Ingredients
For the filling
- 1 can crescent roll dough (8-count)
- ⅓ cup chopped pecans
- ¼ cup packed brown sugar
- 2 tablespoons corn syrup (light or dark)
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional) Add for extra flavor if desired
- 1 pinch salt
- 1 egg egg wash (mixed with 1 tablespoon water) For brushing
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, stir together chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt until well combined.
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of pecan filling at the wide end of each triangle.
- Roll up tightly like a crescent roll, pinching the ends slightly to prevent the filling from leaking.
- Place rolls on the prepared baking sheet and brush each with egg wash.
Baking
- Bake for 10 to 12 minutes or until golden brown and crisp.
- Cool slightly before serving, and enjoy warm and gooey!
