Ingredients:
– 1 can crescent roll dough (8-count)
– 1/3 cup chopped pecans
– 1/4 cup packed brown sugar
– 2 tablespoons corn syrup (light or dark)
– 1 tablespoon melted butter
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon cinnamon (optional)
– Pinch of salt
– Egg wash (1 egg mixed with 1 tablespoon water, for brushing)
Directions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and a pinch of salt. Mix well until everything is blended.
3. Unroll the crescent dough on a baking sheet lined with parchment paper and separate it into 8 triangles.
4. Take about 1 tablespoon of the pecan mixture and place it on the wider end of each triangle.
5. Roll up each triangle starting at the wide end, sealing the edges as you go.
6. Place the rolled crescents on the baking sheet with the tip facing down.
7. Brush the top of each crescent with the egg wash to give it a golden finish.
8. Bake for 12 to 15 minutes or until they are golden brown.
9. Remove from the oven and let cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximate calories per serving: 150 | Servings: 8 servings
Tips:
– For extra flavor, toast the chopped pecans in a skillet for a few minutes before adding them to the mixture.
– If you want to add a touch of sweetness, serve the crescents with a drizzle of caramel sauce.
– Make sure to seal the edges well when rolling to prevent the filling from spilling out during baking.
