I have been making these biscuits for years, and not just because they are delicious; it’s because they are a crowd pleaser and I’m an applause whore in the kitchen. The flaky pastry almost elevates them to pastry status, and the cinnamon sugar pecan crunch is incredibly moreish. Best eaten warm, I don’t know anyone that can stop at one. 
Pecan Crescents
  • 2 cups of plain flour
  • a pinch of salt
  • 1 cup of unsalted butter
  • 1 egg yolk
  • 3/4 cup of sour cream
  • half a cup of castor sugar
  • 1 teaspoon of ground cinnamon
  • 2/3 cup of pecans
  • In a food processor, pulse the flour and salt for a second to mix.
  • Chop the butter and add to the flour, process until the butter is about the size of small peas.
  • Add the sour cream and egg yolk, process until the dough forms a smooth ball.
  • Take out the dough and cut into quarters, form each quarter into a small fat circle. Wrap in glad wrap and refrigerate for at least an hour or even longer, to give it a chance to rest. Poor tired thing.
  • Wash the processor and pulse the sugar, pecans and cinnamon until the pecans pieces are small and everything is well blended. This is your filling!
  • Take the well rested dough out of the fridge, and on a floured surface roll it out to a thinner circle about 20cm in diameter. 
  • Cut this like a pizza into 8 pieces. Sprinkle a quarter of the filling over this pizza.
  • Starting from the outside, roll each pizza piece towards the centre and curve the edges so you have a tiny croissant shape, with the filling trapped inside. Exciting!
  • Place on a baking tray and bake at 180 degrees for about 20 minutes. 
  • Eat while warm. Try not to burn your mouth.

Note: It’s OK to be a bit rustic, these don’t have to be perfect; but! If you don’t get the point of the pizza croissant stuck down firmly enough it will unroll in the oven. See the picture below? I like to eat these before they leave the kitchen to ahhh…..keep the crowds happy.

Tagged on:     

9 thoughts on “Pecan Crescents

  • 05/06/2014 at 2:23 AM

    Can you make these with store bought puff pastry? Don't judge me 😛

    • 05/06/2014 at 4:02 AM

      Of course! No judgement here. The sour cream pastry is very easy though, and it tastes very different to puff pastry. Not that there is anything wrong with puff pastry!

    • 05/22/2014 at 12:18 AM

      Anytime is a good time for these. Sour Cream is a dairy….

  • 05/08/2014 at 9:10 AM

    These look really yummy I'm going to make them for my Mother's Day gift to myself. To me, from me,love me!

    • 05/21/2014 at 3:23 AM

      I made these beauties for myself on Mothers Day and they were delicious. Thankyou for the recipe. Very yummy.

    • 05/22/2014 at 12:17 AM

      Good on you Kerrie! I'm so glad you loved them, how delicious is the pastry? Nommm…

  • 06/13/2014 at 9:35 PM

    Oh my lordy!! These would go in about 2 seconds in our house. I've just bookmarked this recipe so I can come back to it. I can see this being a regular in our house. Thanks again for linking up with our Fabulous Foodie Fridays party! xx

    • 06/14/2014 at 11:56 AM

      They don't last much longer in our house! Hope you enjoy them.

Comments are closed.