Pear cranberry pecan crescent

Makes 16

  • 2 rolls store bought croissant or crescent dough
  • 2 – 3 tablespoons butter, room temperature
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries, finely chopped
  • ¼ cup brown sugar
  • ¾ 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 8 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.