Pear cranberry pecan crescent
Baked to golden brown perfection.
SERVES
8
TO
16
Ingredients
- 2 rolls store bought croissant or crescent dough
- 2 – 3 tablespoons butter, room temperature
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries, finely chopped
- 1/4 cup brown sugar
- 3/4 teaspoons cinnamon
- 1/8 teaspoon ground clove, optional
- Pinch of salt
- 1 pear, cut into 16 thin equal wedges
- 1 egg, mixed with 1 tablespoon of water to make an egg wash
- 1 tablespoon turbinado sugar, optional
Directions
- Preheat your oven to 375F and line a large baking sheet with parchment paper.
- Unroll each of the crescent dough rolls onto a work surface, spread both evenly with the butter, and separate into eight triangles each.
- In a small bowl, combine the pecans, dried cranberries, brown sugar, cinnamon, ground clove (if using), and a pinch of salt. Sprinkle about a tablespoon of this mixture evenly onto each triangle. Lay a piece of sliced pear along the bottom edge of each triangle and roll up into straight little croissants/crescents.
- Place your rolls onto the prepared baking sheet, brush with a little egg wash, and, if using, sprinkle each with a pinch of turbinado sugar. Pop into your preheated oven for 11 – 13 minutes or until golden brown and delicious.
- Allow the crescents to cool slightly on the baking sheet then remove to a cooling rack. Serve warm.
