Name: Salted Maple Pecan Pie Crescent Pull Apart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tubes refrigerated crescent dough; 1 cup chopped pecans, lightly toasted; ⅓ cup brown sugar; ¼ cup pure maple syrup; 2 tbsp melted unsalted butter; 1 tsp vanilla extract; ½ tsp ground cinnamon; Pinch of fine salt; ½ cup powdered sugar; 1–2 tbsp pure maple syrup; Pinch of flaky sea salt (for garnish)

Why You’ll Love This Recipe

I like this recipe because it looks impressive but is surprisingly easy to make. The store-bought crescent dough saves me time, while the pecan-maple filling feels homemade and special. It’s the perfect balance of sweet, salty, and buttery, and I especially love how everyone can gather around the board and pull off warm, shiny pieces together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tubes refrigerated crescent dough
1 cup chopped pecans, lightly toasted
1/3 cup brown sugar
1/4 cup pure maple syrup
2 tbsp melted butter
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of fine salt

Glaze:

1/2 cup powdered sugar
1 to 2 tbsp maple syrup
Pinch of flaky salt

Directions

I preheat the oven to 375°F and line a large baking sheet with parchment paper so the pull apart lifts cleanly.
In a bowl, I stir together the pecans, brown sugar, maple syrup, melted butter, vanilla, cinnamon, and a pinch of salt until glossy.
I unroll the crescent dough and press the seams to form two large rectangles. Then, I cut each rectangle into 8 even strips.
I spread the filling thinly over each strip, then stack two strips together. I twist each stack into a rope and coil it loosely into a spiral on the tray.
I repeat with all the strips, arranging them into a large sunflower shape where the spirals just barely touch.
I bake for 16–20 minutes, until deep golden brown and bubbling at the seams.
While it bakes, I whisk the glaze until it ribbons slowly from the whisk.
I drizzle the glaze over the warm pastry, then sprinkle with flaky salt.
I let it set for 5 minutes before pulling apart and serving.

Servings and timing

This recipe makes about 12 servings. It takes around 15 minutes to prep and 20 minutes to bake, so I can have it on the table in under 40 minutes.

Variations

Sometimes I add a handful of mini chocolate chips to the pecan filling for a richer flavor. I also like swapping the maple syrup for honey or caramel sauce when I want a different twist. If I want to make it more festive, I sprinkle dried cranberries or chopped dates into the filling.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I place pieces in the oven at 300°F for about 8–10 minutes to bring back the crisp edges and gooey center.

FAQs

Can I make this ahead of time?

Yes, I assemble the pastry a few hours in advance and keep it in the fridge. When ready, I bake and glaze it fresh.

Can I use crescent roll sheets instead of perforated dough?

Yes, I find crescent roll sheets even easier because I don’t have to press the seams together.

What if I don’t have pure maple syrup?

I can use pancake syrup or honey, though pure maple syrup gives the best flavor.

Can I freeze this pull apart?

Yes, I freeze baked and cooled portions for up to 2 months. I thaw them in the fridge overnight and reheat before serving.

Do I need to toast the pecans first?

I like to lightly toast them because it brings out their nutty flavor, but it’s optional.

Conclusion

This salted maple pecan pie crescent pull apart is exactly the kind of dessert I love serving on a holiday or at a party. It’s warm, inviting, and easy to share, with all the flavors of pecan pie in a fun pull-apart form. Every time I make it, I know it’s going to be one of the first things to disappear from the table.