Go Back
Close-up of golden, flaky pecan pie croissants topped with a sticky pecan glaze on a white plate.

Pecan Pie Crescents

These delightful Pecan Pie Crescents wrap a gooey, sweet pecan pie filling in a tender, flaky cream cheese pastry, baked to golden perfection. They offer all the beloved flavors of classic pecan pie in a convenient, bite-sized crescent form.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Dough
  • 1 cup unsalted butter 2 sticks, softened
  • 8 oz cream cheese softened
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
For the Pecan Pie Filling
  • 1 cup pecans finely chopped
  • 1/2 cup light brown sugar packed
  • 1/4 cup unsalted butter melted
  • 2 tbsp light corn syrup
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • Pinch salt
For the Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 1/2 tsp vanilla extract

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (handheld or stand)
  • Plastic wrap
  • Rolling Pin
  • Pizza cutter or sharp knife
  • 2 large baking sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

Prepare the Cream Cheese Dough
  1. In a large mixing bowl, using an electric mixer, cream together the softened butter and cream cheese until light and fluffy (about 2-3 minutes).
  2. Beat in the granulated sugar, salt, and vanilla extract until well combined.
  3. Gradually add the all-purpose flour, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
  4. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling is crucial for easy handling.
Prepare the Pecan Pie Filling
  1. While the dough is chilling, prepare the pecan pie filling. In a medium bowl, combine the finely chopped pecans, packed light brown sugar, melted butter, light corn syrup, egg yolk, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are evenly incorporated and sticky. Set aside.
Assemble and Bake the Crescents
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. On a lightly floured surface, unwrap one disk of chilled dough. Roll it out into a 12-inch circle (approximately 1/8-inch thick).
  3. Spread half of the pecan pie filling evenly over the dough circle, leaving about a 1/2-inch border around the edge.
  4. Using a pizza cutter or a sharp knife, cut the circle into 12 wedges, like slicing a pizza.
  5. Starting from the wide end of each wedge, carefully roll it up towards the point to form a crescent shape. Gently curve the ends if desired.
  6. Place the crescents seam-side down on the prepared baking sheets, spacing them about 1 inch apart.
  7. Repeat steps 8-12 with the second disk of dough and the remaining pecan pie filling.
  8. Bake for 12-15 minutes, or until the crescents are golden brown and the filling is bubbly and set. Baking time may vary depending on your oven.
  9. Remove from the oven and carefully transfer the crescents to a wire rack to cool completely.
For the Optional Glaze
  1. In a small bowl, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth and drizzly. Add more milk/cream if needed to reach your desired consistency.
  2. Once the crescents are completely cool, drizzle them with the glaze. Allow the glaze to set before serving or storing.

Notes

For an extra layer of flavor, lightly toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, before adding them to the filling mixture. Ensure your butter and cream cheese are at proper room temperature for the creamiest dough. Store cooled Pecan Pie Crescents in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.