Pecan Pie Croissants (Easy Le Crookie Copycat)

Your guests will flip over these, guaranteed. These pecan pie croissants combine flaky croissants with a creamy almond center and sweet pecan pie filling. They’re the perfect treat for breakfast, brunch, or dessert and are easy to make. If you’ve heard of LeCrookie, this recipe is inspired their croissants. This is one of the best ways to use up day-old croissants.

Pecan Pie Croissants

These decadent pecan pie croissants combine flaky, buttery croissants with a creamy almond filling and a homemade pecan pie topping. Makes 8 croissants.

Prep Time 30

Cook Time 15

Cool TIme 30

Total Time 1 15

Serving Size servings

Ingredients

8 croissants 1-2 days old
½ cup powdered sugar for dusting

Pecan Pie Filling

1 ½ cups pecans chopped
¾ cup light corn syrup
½ cup light brown sugar packed
3 tablespoons unsalted butter room temperature
2 eggs room temperature
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon maple extract

Almond Cream

½ cup unsalted butter room temperature
¾ cup granulated sugar
2 eggs room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon maple extract
1 ½ cup almond flour
½ teaspoon kosher salt
⅓ cup all-purpose flour

Instructions

Make Pecan Pie Filling. Combine pecans, corn syrup, brown sugar, butter, eggs and salt in a medium saucepan over low heat. Stir constantly over low heat until sugars are dissolved.
Cook. Gradually increase the heat and bring the mixture to a slight boil. Once boiling, reduce to a simmer and cook until the mixture thickens (8-9 minutes), stirring constantly.
Add extracts. Remove from heat and stir in the vanilla and maple extracts.
Cool. Cool mixture in the refrigerator for a minimum of 30 minutes.
Make Almond Cream. Combine butter and sugar on medium speed until fluffy in a stand mixer. Scrape down the bowl. Add in both eggs and beat until fully incorporated. Scrape down the bowl again.
Add extracts. Add in the vanilla, almond, and maple extracts. Mix on low until combined. Add almond flour and salt and mix until just combined. Scrape down the bowl and add in all-purpose flour. Stir until combined.
Prep for baking. Preheat oven to 350 degrees and adjust an oven rack to be in the center of the oven. Line two baking sheets with parchment paper and set aside.
Cut croissants. Cut croissants in half horizontally and arrange 4, cut side up, on each baking sheet.
Add almond cream. Spread 2 tablespoons of almond cream evenly on the bottom side of each croissant. Pay close attention and fill to the ends of the croissant.
Add pecan pie filling. Spread 2 tablespoons of pecan pie filling evenly on top of almond cream.
Top croissants. Place the tops back on the croissants, gently press down, and spread an additional tablespoon of almond cream across the top of the croissant.
Bake. Bake one tray at a time for 13-15 minutes or until the almond cream is fully cooked and light brown.
Cool and dust. Allow croissants to cool on their tray. When cool, dust with powdered sugar.

Notes

When making the pecan pie filling, make sure the eggs are at room temperature before adding them to the saucepan. This will make sure the eggs won’t scramble in the pecan pie mixture when exposed to the heat.
Use 1–2 day old croissants instead of fresh croissants to ensure the correct texture. Croissants don’t need to be removed from their packaging and exposed to the air overnight before use; they can be removed right before use.
Do not overstuff croissants. While loading up the croissants is tempting, maintaining proportional measurements ensures the filling doesn’t ooze from the croissant while baking.
This recipe works better with maple extract over maple syrup as it adds a depth of flavor and complements the pecan pie and almond flavoring.

These croissants are so delicious, and everyone in my family loves them. The nuts give a good amount of protein to enjoy at breakfast, but the sweetness lets you enjoy these as a dessert.

close up of one sugar dusted pecan pie croissant on plate.

I like to serve these on the weekend or bring them to a potluck brunch. They pair well with any of these farmhouse breakfast recipes.

Croissant Tips

Room Temperature is Key: Make sure your eggs and butter are at room temperature before starting. This helps the ingredients blend smoothly and prevents the filling from separating.
Don’t Overcrowd the Pan: Give your croissants space on the baking sheet. This allows for even baking and prevents them from becoming soggy.
Keep an Eye on the Oven: All ovens are different! Check your croissants a few minutes before the recommended baking time to make sure they don’t overbrown.
Cool Completely: Let those croissants cool completely before dusting them with powdered sugar. This prevents the sugar from melting and creating a sticky mess.
Get Creative with Toppings: While the recipe calls for powdered sugar, feel free to add a drizzle of chocolate sauce, a dollop of whipped cream, or even a sprinkle of cinnamon.
Altitude Adjustment: It’s important to adjust the recipe following these guidelines if you live above sea level.

Key Ingredients and Tools

Here are a few key ingredients and tools that will help you make the best croissants:

ingredients measured out in bowls on counter.

Maple Extract. Maple extract has a more concentrated flavor than maple syrup, enhancing pecan pie filling. You can usually find it in the baking aisle near the vanilla extract.
Almond Flour. Almond flour gives the almond cream a lovely texture and a slightly nutty flavor. If you don’t have almond flour, you can try finely ground almond meal as a substitute.
Stand Mixer. A stand mixer makes it easy to cream the butter and sugar for the almond cream together. You can also use a hand mixer, but a stand mixer will give you the fluffiest results.
Day-old Croissants. Slightly stale croissants are better for this recipe! They hold their shape better and won’t fall apart when you fill them. Croissants are perfect for so many recipes. Buy one of those club-size packs, use some to make chicken salad croissant sandwiches, and use the leftover croissants for this recipe!

These ingredients and tools will help you make these croissants taste amazing.

Serving Suggestions

Serve with a scoop of vanilla ice cream, coffee, a glass of milk, or a bowl of fruit and yogurt.

Troubleshooting and Help

Can I use store-bought almond cream to save time?

You sure can! While the homemade almond cream is delicious, store-bought is a great shortcut. Just make sure to choose one that’s nice and thick to hold its shape inside the croissants.

My pecan pie filling seems a bit runny. What did I do wrong?

Hmm, it sounds like the filling might not have cooked long enough. Next time, simmer it a little longer until it thickens up nicely. Remember to stir constantly to prevent it from sticking to the bottom of the pan.

I don’t have maple extract. Can I use maple syrup instead?

While maple extract adds a more concentrated flavor, you can use maple syrup in a pinch. Start with a smaller amount of syrup (maybe 1/2 teaspoon) and taste the filling before adding more. Remember that using syrup might make the filling a bit thinner.

My almond cream seems a bit thick. What did I do wrong?

It’s possible that your almond flour absorbed more moisture than expected. Add a tablespoon of milk or cream to the almond cream to loosen it up. Just be sure to mix it in well!

Got more questions? Leave a comment below! I’m happy to help.

Storing Leftovers

These croissants are best enjoyed fresh.

Room Temperature:

Store them in an airtight container at room temperature for up to two days.

Fridge:

Store them in an airtight container in the refrigerator for up to two days.
Just give them a quick dusting of powdered sugar before serving.

Freezing:

You can freeze these croissants, but remember that the texture might change slightly after thawing. For best results, freeze them before adding the powdered sugar.

To freeze: Place the croissants in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container for longer storage. They will keep in the freezer for up to 3 months.
To thaw: Thaw the croissants overnight in the refrigerator.
To reheat: Warm them up slightly in a preheated oven at 300°F (150°C) for a few minutes or until heated through. Then, dust them with powdered sugar before serving.

I hope you enjoy these croissants. They are a special treat and will impress any guest, but they are easy enough to whip up in the afternoon. The combination of flaky croissants, creamy almond filling, and classic pecan pie flavor is hard to resist.

Pecan Pie Croissants (Easy Le Crookie Copycat)