Pecan Baklava Cups

by Heather on January 26, 2012

When it comes to baking I feel like I have a good handle on things.  You know, things that taste good and things that taste great – but the things that make you have a moment?  Where you close your eyes and the world stops spinning for that moment in time?

Those are the baking experiences I live for.  And if you have about 20 minutes, some Pillsbury crescent rolls and a bag of Texas pecans you too can have that eyes-rolling-back-in-your-head experience.

The best part?  Seriously, it takes all of a few minutes to prep.  Or maybe that’s the dangerous part – I can never get those two straight!


You ready?  Let’s do this thang!


  • 1 can Pillsbury crescent rolls (total of 8 rolls), can be regular or reduced fat
  • 1 cup pecans, finely chopped
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 stick of butter, cut into 8 tablespoons

Preheat your oven to 375.  Spray a muffin pan with nonstick spray and set aside (as a side note, it’s best to use a standard muffin pan if you can).  Taking the dough from each crescent, gently press it into and around the sides of each muffin cup, making sure to seal the edges together.  In a small bowl mix together the pecans, brown sugar, sea salt and cinnamon.  Spoon the filling evenly into the crescent-lined muffin cups, gently tamping down with the back of a spoon.  Place one tablespoon of butter on top of each cup.  Bake at 375 for 15 minutes until the dough is puffed and golden and all of the butter is melted.  Serve warm with a drizzle of honey or some vanilla ice cream.

Vote for my Creative Crescent Recipe and you’ll be entered to win a $1,000 grocery gift card!

Find more quick and easy Pillsbury recipes at

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine. Official Contest Rules.

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