Description
These buttery dumpling-style pastries encase a sweet, nutty pecan filling and deliver a portable version of classic pecan pie in a flaky dough for quick, crowd-pleasing desserts at holidays or gatherings.
Ingredients
1 can (8 oz) refrigerated crescent roll dough
1/2 cup chopped pecans
1/4 cup brown sugar (light or dark)
2 tablespoons corn syrup (light or dark)
1 tablespoon melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Instructions
Preheat oven to 375°F (190°C)
Lightly roll out crescent dough on floured surface without stretching
Cut dough into 8 equal pieces
In a bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon, and salt until crumbly
Place 1 heaping teaspoon of pecan mixture in the center of each dough piece
Fold dough over to form crescents, sealing edges with a fork
Place seam side down on parchment-lined baking sheets
Bake for 10-12 minutes or until golden brown
Notes
Use cinnamon for subtle warmth or omit for traditional flavor
For creamier filling, warm corn syrup lightly in microwave first
Refrigerate leftovers in airtight container for up to 5 days
Use halal-certified shortening in the dough if required
Nutrition
- Serving Size: 1 crescent
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg