Ingredients
→ Dough
- 1 can refrigerated crescent roll dough
→ Pecan Filling
- 1/3 cup pecans, finely chopped
- 1/4 cup brown sugar, packed
- 2 tablespoons light corn syrup
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
→ Assembly
- 1 large egg
- 1 tablespoon water
Recipes for pecan pie crescents and similar quick pecan desserts use almost identical filling ingredients: chopped pecans, brown sugar, corn syrup, melted butter, vanilla, a little salt, and often cinnamon, folded together into a sticky, spoonable mixture and wrapped in crescent dough. The egg wash (egg + water) on top is the same finishing touch used on crescent‑roll pecan poppers and roll‑ups to give a glossy, golden surface.
Ingredients and Why They Matter
I start with refrigerated crescent roll dough because it gives you a buttery, flaky pastry with almost no effort; crescent‑based pecan pie recipes consistently rely on it as a shortcut crust that mimics the tender, layered texture of pie dough without the work.
The pecans are finely chopped so they distribute evenly through the filling and roll neatly inside the dough. Pecan pie crescent and bar recipes usually call for chopped nuts (not halves) so the filling packs together, holds moisture, and doesn’t tear the dough. Brown sugar brings deep sweetness and molasses flavor, while light corn syrup adds that characteristic pecan pie chew and shine; pecan pie filling formulas almost always use a mix of sugar and corn syrup for the right texture.
Melted butter enriches the filling and helps it caramelize slightly as it bakes, which is echoed in multiple pecan crescent recipes that combine butter with sugar and syrup. Vanilla rounds out the flavor and makes everything smell like pecan pie when you crack into a warm roll. Cinnamon adds gentle warmth that complements the nuts and brown sugar—some pecan pie crescent recipes treat it as optional, but it’s a popular addition. A pinch of salt is essential for balance; pecan pie and crescent recipes all stress that a little salt keeps the filling from tasting flat or overly sweet.
For assembly, the egg and water are whisked into a simple egg wash that helps the crescents bake up shiny and deeply golden. Crescent and puff pastry guides often use an egg wash for both browning and to help “glue” seams shut, especially where fillings tend to leak.
Step-by-Step Instructions
I begin by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. Pecan pie crescent recipes and Pillsbury’s own pecan crescent variations use 350–375°F and parchment or silicone mats to prevent sticking and ensure even browning.
In a mixing bowl, I combine the finely chopped pecans, packed brown sugar, light corn syrup, melted butter, vanilla extract, cinnamon, and a pinch of salt. I stir until the mixture looks evenly moistened and slightly sticky—pecan pie crescent tutorials describe the ideal filling as a cohesive, spoonable paste that clings to the nuts rather than a runny liquid.
Next, I unroll the crescent dough and separate it along the perforations into individual triangles. Many crescent roll dessert recipes build right on the parchment‑lined sheet, and I do the same so I don’t have to move the filled dough more than necessary. If any perforations look fragile, I pinch them together gently so the filling doesn’t seep through the seams.
I place a generous spoonful of the pecan mixture at the wide end of each triangle. Pecan crescent recipes commonly use 1–2 teaspoons for small crescents or up to 2–3 tablespoons for larger ones, but the key is not to overfill to the point the dough can’t close. Starting from the wide end, I roll the dough tightly toward the point, tucking in the sides as I go and pinching seams to keep as much filling inside as possible. Baking advice on filled rolls and pastries suggests pinching one side shut and placing that seam side down on the baking sheet to help “lock in” the filling and reduce leaks.
Once all the crescents are rolled, I arrange them on the prepared baking sheet, leaving a little space around each for air circulation. In a small bowl, I whisk together the egg and water to make an egg wash, then brush it over the tops and exposed sides of each crescent. Crescent and pecan roll recipes use this same egg wash step to deepen color and add a slight sheen.
I bake the crescents for 10–12 minutes, or until they’re golden brown and crisp on the outside. Pecan pie crescent recipes give the same range at 375°F, with visual cues of light to medium golden pastry as the sign they’re done. Some filling may bubble out, which is also noted as normal in pecan roll and crescent recipes; any caramelized bits on the parchment are usually delicious extras.
When they come out of the oven, I let the pastries cool briefly on the baking sheet so the filling can thicken and set slightly while still staying gooey. Pecan crescent and roll‑up recipes often recommend serving warm for the best texture, when the filling is soft and the dough is crisp, but they suggest cooling for at least a few minutes so you don’t burn your mouth on hot syrup.