Pear cranberry pecan crescent

By Mary Berg
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Baked to golden brown perfection.



  • 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


  1. Preheat your oven to 375F and line a large baking sheet with parchment paper.
  2. Unroll each of the crescent dough rolls onto a work surface, spread both evenly with the butter, and separate into eight triangles each.
  3. 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. 
  4. 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.
  5. Allow the crescents to cool slightly on the baking sheet then remove to a cooling rack. Serve warm.

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