Print

Homemade Pecan Pie Crescents

pecan pie crescents - featured image
Print Recipe

These homemade pecan pie crescents feature a buttery flaky dough and a sweet, caramelized pecan filling, perfect for a handheld dessert that’s easy to make and delicious.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (227g) unsalted butter, chilled and cut into cubes
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 6–8 tablespoons ice water
  • 1 cup (120g) pecan halves, toasted
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (120ml) light corn syrup (or maple syrup)
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Prepare the Dough: In a large bowl, whisk together flour, salt, and sugar. Add chilled, cubed butter. Using a pastry blender or two forks, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 5 minutes).
  2. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until dough just comes together. If sticky, add a touch more flour. Form dough into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: Toast pecan halves in a dry skillet over medium heat until fragrant, about 3-5 minutes. Let cool. In a bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, cinnamon, and salt until smooth. Fold in toasted pecans and set aside.
  4. Roll Out Dough: On a lightly floured surface, roll out chilled dough into a 12-inch circle about ¼ inch thick. Cut the circle into 8 equal triangles using a sharp knife or pizza cutter.
  5. Fill and Shape Crescents: Spoon about 2 tablespoons of pecan filling onto the wide end of each triangle. Roll each triangle from the wide end toward the narrow tip to form a crescent shape. Place crescents on a parchment-lined baking sheet, tip side down. Optionally, brush with beaten egg for a shiny finish.
  6. Bake: Preheat oven to 350°F (175°C). Bake crescents for 18-22 minutes or until golden brown and bubbly. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Keep ingredients cold for flaky dough. Do not overwork dough to avoid toughness. Toast pecans for enhanced flavor. Roll dough evenly to about ¼ inch thickness. Watch baking time closely to avoid over-browning. Use parchment paper for easy cleanup. Dough and filling can be prepared ahead and refrigerated. Crescents can be frozen before baking and baked from frozen with extra time. Reheat in oven at 300°F for 10 minutes; avoid microwaving.

Nutrition

Keywords: pecan pie crescents, pecan pie, flaky dough, dessert, homemade, easy recipe, holiday dessert, handheld dessert

Find it online: https://yumnode.com/homemade-pecan-pie-crescents-recipe-easy-flaky-dough-dessert/