Pecan Coated Croissants

Pecan Coated Croissants


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Bite into a deliciously toasty pecan croissant! Serve with coffee at your Easter Sunday brunch!

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Time needed

10 min preparation + 12-14 min cooking

Serving Size / Yield

16 servings


  • 1 can of crescent rolls
  • 3 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon butter, melted
  • 4 tablespoons pecans, finely crushed
  • 1 egg, beaten

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Preheat the oven to 350°F. Line a baking sheet with parchment paper. On a floured surface, separate the dough according to the perforated lines, and then cutting it in half to produce 2 triangles. In a small bowl, combine the brown sugar and cinnamon. Brush the triangles with butter and then add the cinnamon mix. Top with chopped pecans and roll starting from the shorter end. Brush the crescents with the beaten egg and top with remaining sugar and pecans if desired. Bake for 12-14 minutes, or until golden brown.

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