King Cake Pecan Croissants (Printable)

Flaky croissants stuffed with a spiced pecan filling and drizzled with festive icing sugars.

# Components:

→ Croissants

01 - 8 large store-bought or bakery croissants, preferably day-old

→ Pecan Filling

02 - 1 cup pecan halves or pieces
03 - 3/4 cup light brown sugar, packed
04 - 1/2 cup unsalted butter, softened
05 - 1 large egg
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1/2 teaspoon vanilla extract

→ Icing and Decoration

10 - 1 cup powdered sugar
11 - 2 to 3 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Purple, green, and gold sanding sugars for decoration

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, pulse the pecans until finely chopped but not paste-like.
03 - In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, cinnamon, nutmeg, salt, and vanilla extract. Stir in the chopped pecans until well combined.
04 - Using a sharp knife, split each croissant horizontally, leaving a hinge so they open like a book.
05 - Evenly spread the pecan filling inside each croissant, then gently close.
06 - Place the stuffed croissants on the prepared baking sheet. Bake for 12 to 15 minutes, until golden and the filling is set.
07 - While the croissants bake, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth and thick but pourable.
08 - Let croissants cool slightly, then drizzle with icing. Immediately sprinkle with purple, green, and gold sanding sugars in festive stripes.
09 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • That moment when you bite through the crispy exterior and hit warm, spiced pecan cream is pure magic.
  • They look stunningly festive but come together faster than you'd think, making them perfect for impressing guests without the stress.
  • One recipe gives you bakery-quality results that taste like you spent hours in the kitchen when you really didn't.
02 -
  • Day-old croissants are your secret weapon—they're sturdier and won't fall apart when you split and stuff them, plus your wallet will thank you.
  • The icing should go on while the croissants are still warm; it sets faster and looks glossier than when drizzled on room-temperature pastries.
  • If you're making these ahead, assemble them unbaked and refrigerate overnight, then bake the next morning for the freshest, flakiest results.
03 -
  • Bring your butter to room temperature before mixing—cold butter won't cream properly and you'll end up with a gritty filling instead of a smooth one.
  • Keep your icing slightly thicker than you think it should be; as the croissants cool, it thickens further and you want it to stay put rather than sliding off onto the plate.
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