Pecan Pie Crescent Rolls (Print Version)
Golden crescents filled with a luscious pecan-brown sugar mixture, finished with a crisp, flaky texture.
# Ingredients:
→ Dough
01 -
1 can refrigerated crescent roll dough
→ Pecan Filling
02 -
1/3 cup pecans, finely chopped
03 -
1/4 cup brown sugar, packed
04 -
2 tablespoons light corn syrup
05 -
1 tablespoon unsalted butter, melted
06 -
1/2 teaspoon pure vanilla extract
07 -
1/4 teaspoon ground cinnamon
08 -
Pinch of salt
→ Assembly
09 -
1 large egg
10 -
1 tablespoon water
# Steps:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a mixing bowl, combine chopped pecans, packed brown sugar, light corn syrup, melted butter, vanilla extract, cinnamon, and salt. Stir until evenly incorporated.
03 -
Unroll crescent dough and separate along perforations into individual triangles.
04 -
Place a generous spoonful of pecan mixture at the wide end of each triangle. Roll dough tightly from wide end to point, securing sides to prevent filling from escaping.
05 -
Arrange crescents on prepared baking sheet. Whisk together egg and water, then brush mixture over each rolled crescent.
06 -
Bake for 10 to 12 minutes until crescents are golden brown and crisp.
07 -
Allow pastries to cool briefly before serving. Enjoy while warm for optimal gooey texture.
# Notes:
01 -
For best results, serve warm; the filling will be soft and chewy. Ensure the ends of each crescent are well-sealed to minimize filling spillage during baking.