Description
Quick and easy crescent rolls filled with a gooey pecan pie-inspired filling, perfect for dessert or brunch.
Ingredients
- 1 cup chopped pecans
- 3/4 cup packed brown sugar
- 1/4 cup light corn syrup (or 3 tbsp maple syrup)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 large beaten egg
- 1 can (8 oz) refrigerated crescent roll dough
Instructions
- Preheat oven to 350°F (175°C) and toast the pecans for 6–8 minutes until fragrant.
- In a bowl, whisk together brown sugar, corn syrup (or maple syrup), melted butter, vanilla, and beaten egg until smooth.
- Stir in the toasted pecans.
- Separate the crescent roll dough into triangles and press each into a greased muffin cup to form a small cup.
- Spoon 1 to 1.5 tablespoons of the filling into each dough cup.
- Bake at 375°F (190°C) for 12–15 minutes until golden and set at the edges.
- Let cool for 5–10 minutes before serving.
Notes
Serve warm with vanilla ice cream or cream. Store in an airtight container for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American