Pecan Pie Crescent Rolls
A delicious twist on classic pecan pie, these crescent rolls are filled with a rich pecan mixture wrapped in flakey dough, perfect for any occasion.
Ingredients
For the Filling
- 3/4 cup chopped pecans Toasted pecans enhance flavor.
- 1/2 cup granulated sugar Can substitute with brown sugar for deeper flavor.
- 1/2 cup light corn syrup
- 2 tablespoons unsalted butter, melted Use unsalted for better control over saltiness.
- 1 teaspoon pure vanilla extract
- 1 large egg
For the Rolls
- 1 can Pillsbury Crescent Rolls Alternatively, you may use puff pastry.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine the granulated sugar, light corn syrup, melted butter, vanilla extract, and egg. Reserve 2 tablespoons of this mixture for later use.
- Stir in the chopped pecans until they are evenly coated with the mixture.
- Unroll the crescent dough and separate it into individual triangles on the prepared baking sheet.
Assembly
- Spoon 2 to 3 tablespoons of the pecan filling onto the widest end of each triangle. Carefully roll up each triangle towards the narrow end.
Baking
- Bake the rolls in the preheated oven for 8 minutes, or until they begin to set.
- Remove the rolls from the oven and brush each one with the reserved 2 tablespoons of sugar mixture. Return them to the oven and bake for an additional 5 minutes or until lightly golden brown.
- Once finished, sprinkle additional chopped pecans on top before serving if desired.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. Reheat in the oven to restore flakiness. For nut-free, substitute pecans with chocolate chips or diced fruits.