Pecan pie crescents (Print-Friendly Version)
# What You'll Need:
→ Filling
01 -
2 tablespoons corn syrup
02 -
1/2 teaspoon vanilla extract
03 -
1 tablespoon melted butter
04 -
1/4 cup packed brown sugar
05 -
1/3 cup chopped pecans
→ Dough
06 -
1 can (8 count) crescent roll dough
# Step-by-Step Directions:
01 -
Let the crescents rest on the baking sheet for about 5 minutes so the filling sets. Then move them to a rack or enjoy them a bit warm.
02 -
Slip the rolls into the oven for around 9 to 11 minutes. Watch for a bubbly filling and golden, puffy dough.
03 -
Start rolling each triangle from the wide part, curve the ends a bit, and set them seam-side down on your lined baking sheet.
04 -
Put about a tablespoon of the nutty filling near the wide end of each triangle but don’t go too close to the edges.
05 -
Open the crescent dough and pull it apart into 8 triangles.
06 -
Stir together the pecans, brown sugar, melted butter, vanilla, and corn syrup in a small bowl until it looks shiny.
07 -
Get your oven ready by setting it to 375°F (190°C). Line a baking sheet with parchment paper so nothing sticks.
# Helpful Notes:
01 -
For deeper flavor, try dark corn syrup and a tiny pinch of salt to boost sweetness. Vanilla ice cream on the side is a tasty bonus.