
Pecan Croissants Recipe with Homemade Pecan Frangipane | Easy Recipe
Super easy Pecan Croissants recipe for all my almond croissant lovers who want a seasonal twist. These bakery-worthy pecan croissants are baked with an easy, homemade pecan frangipane (creamy filling). This recipe is made with just one bowl and pantry-friendly ingredients like cinnamon, brown sugar, pecans, and flour. All in an easy-to-follow recipe.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Medium microwave safe bowl
- large mixing bowl
- Electric hand mixer or Stand mixer
Ingredients
- 4 store-bought or homemade croissants
- 1 1/2 cups unroasted, unsalted pecans
- 1/4 cup + 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 room temperature egg
- 2 tablespoons all-purpose flour
- 1/4 cup Unroasted, unsalted roughly chopped pecans for topping
- 1-2 tablespoons powdered sugar
Instructions
Pecan Frangipane
- Prep and Roast: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, add the 1 1/2 cups unroasted, unsalted pecans, and roast for 8-10 minutes until lightly browned and fragrant. Be careful not to over-roast, as burnt pecans can add bitterness to the filling.
- Cool and Process: Place the roasted pecans in the fridge and allow them to cool completely. Once cooled, add them to a food processor to make pecan butter. Pulse about 15-20 times, then run the food processor on high. If the pecans start sticking to the bowl, stop the processor, scrape down the sides, and continue blending. Repeat as needed until the pecans form a nearly smooth cream, being careful not to overmix.
- Mix Wet Ingredients: In a medium bowl, combine 1/4 cup + 2 tablespoons brown sugar, 2 tablespoons melted butter, 1 teaspoon pure vanilla extract, 1 tablespoon maple syrup, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Mix until smooth. Add 1 room temperature egg, stirring just until combined.
- Add Dry Ingredients: Add 2 tablespoons all-purpose flour and gently mix to avoid overworking the batter.
- Combine with Pecan Butter: Fold the pecan butter into the mixture until evenly incorporated.
Assemble & Bake
- Prep: Cut each croissant in half lengthwise, leaving about a 3/4-inch section connected on each side.
- Add the Filling: Divide the frangipane into four portions. Spoon and spread the frangipane inside each croissant, then add a bit more on top. (Tip: Use a 1.5-inch cookie scoop to help with portioning the frangipane to top the croissants.) Sprinkle each croissant with some of the 1/4 cup roughly chopped pecans.
- Bake: Place the filled croissants on a baking sheet lined with parchment paper. Bake at 350°F for about 10 minutes, checking on them toward the end to ensure the frangipane and pecans don’t start to burn or leak out from the middle.
- Cool and Serve: Let the pecan croissants cool slightly, then sprinkle with powdered sugar. Enjoy!

















