These Easy Puff Pastry Pecan Pie Bites capture all the flavors of traditional pecan pie but with a fraction of the effort required. With a flaky exterior and a gooey, decadent center, these pecan pie bites are bound to become a highlight of your Thanksgiving and Christmas recipe lineups.
Whether you’re serving them as a festive dessert or as a sweet treat for holiday gatherings, these easy puff pastry pecan pie bites are sure to wow guests with their gooey goodness. Plus, they’re not only delicious but also easy to make. They’re a win-win!
Table of Contents
- What Are Puff Pastry Pecan Pie Bites Made Of?
- Step-By-Step Instructions for Pecan Pie Bites – No Kneading Involved!
- Troubleshooting
- Can I Make This Recipe Ahead of Time?
- How to Freeze
- Common Questions About This Puff Pastry Pecan Pie Bites Recipe
- More Pecan Pie-Inspired Recipes to Try
- Puff Pastry Pecan Pie Bites Recipe
Nothing says the holidays quite like a freshly baked pecan pie! It’s a staple in our homes for Thanksgiving and Christmas. However, while we adore the classic recipe, we don’t often have the time to bake a whole pie from scratch.
So, we turn to these quick puff pastry pecan pie bites instead! They feature all the same tastes and textures of the classic recipe with minimal prep time and a quick cook time. They’re the perfect addition to any dessert table and work fabulously for holiday parties.
What Are Puff Pastry Pecan Pie Bites Made Of?
Below are the basic ingredients and instructions to make mini pecan pie bites. Find the full ingredient list and instructions in the recipe card below!
- Puff Pastry – Make sure this is fully thawed before you begin. Save any leftovers to make puff pastry walnut tarts, too!
- Unsalted Butter – Salted butter will also work. Just reduce the amount of extra salt included to avoid overpowering the dessert.
- Brown Sugar – Dark brown sugar is best.
- Heavy Cream – This helps create a thick consistency and a rich, creamy filling.
- Chopped Pecans – Save time, and buy them pre-chopped!
- Salt – Adjust to taste.
- Vanilla Extract – Pure vanilla extract helps enhance the rest of the ingredients.
- Large Egg – This forms an egg wash, sealing the bites and creating a crisp, golden brown exterior.
Step-By-Step Instructions for Pecan Pie Bites – No Kneading Involved!
- Create the “pecan pie filling”. Melt the butter in a saucepan over medium heat. Stir in the brown sugar, pecans, and salt, and cook until the mixture thickens. Then, add the heavy cream and vanilla, and continue to cook until well combined, stirring consistently. Set the mixture aside.
- Prepare puff pastry. While the pecan mixture cools, roll out the thawed puff pastry, and slice it into six equal-sized rectangles.
- Layer and fold. Dollop a spoonful of the pecan filling into the center of each puff pastry rectangle. Pull the corners of the pastries over the filling, joining them in the center to create a sort of “shell”.
- Brush. In a small bowl, whisk the egg until smooth. Use a pastry brush to brush the eg wash over the tops of the pastries, creating a seal.
- Chill. Transfer the pecan pie pastries to the freezer to cool. This helps prevent them from expanding too much in the oven!
- Bake. Transfer the pecan pie bites to a baking sheet lined with
parchment paper , and bake in a preheated oven until the puff pastry is golden brown and puffy. - Cool. Allow the pecan pie bites to cool on the baking sheet slightly, and enjoy warm!
Pro-Tip: Top your pecan pie puff pastries with a dollop of whipped cream or vanilla ice cream to make them even more decadent.
Troubleshooting
- Filling Overflow – If your filling keeps bubbling over, it’s probably just a touch too full! Try using a little less filling in each pastry cup—about a teaspoon is perfect. You can also line your baking sheet with parchment paper to catch any caramel that sneaks out. Let the filling cool slightly before spooning it in so it thickens a bit and stays put while baking.
- Pastry Not Sealing – If your puff pastry edges won’t stay closed, make sure the dough is still cold and not too floured on the edges. A light brush of water or egg wash helps the layers stick together like glue. Press gently but firmly to seal—especially if you’re folding them over or shaping them. Keeping them chilled before baking helps lock that seal in place!
- Sogginess Issues – Soggy bottoms? Don’t worry—it’s fixable! Start with cold pastry and preheat your oven fully so the puff pastry hits high heat right away (this helps it crisp instead of steam). Avoid overfilling, and if your filling seems extra runny, stir in a few crushed nuts to absorb excess moisture. For extra insurance, bake on the lower oven rack to crisp the base or use a light sprinkle of crushed graham crackers or breadcrumbs under the filling. You’ll get that golden, flaky pastry every time!
Can I Make This Recipe Ahead of Time?
These pecan pie pastry bites are best when served right away. However, if you want to prepare them in advance or have leftovers, they can be transferred to an airtight container and stored in the fridge for up to four days.
To serve, warm them in the oven at 350 degrees Fahrenheit for about five minutes or just until they’re heated through. Be careful not to let them burn!
How to Freeze
Unbaked: Assemble the pastries as the recipe card states, omitting the egg wash. Then, place them on a baking sheet and freeze until solid. Wrap each puff pastry bite in
Baked: Follow the instructions in the recipe card below. Then, allow the pastries to cool completely. Transfer them to the freezer until solid. Then, wrap each bite with
Common Questions About This Puff Pastry Pecan Pie Bites Recipe
If you don’t have pecans, no problem—there are plenty of tasty swaps! Walnuts are the closest match, giving that same buttery crunch and toasty flavor. You can also try chopped almonds or hazelnuts for a slightly different twist, or even use sunflower seeds if you want a nut-free option. Each one adds its own unique texture and flavor, so you can make these puff pastry bites your own while still keeping that gooey, caramelized filling everyone loves!
To keep your puff pastry perfectly crisp, make sure it stays cold before baking, and don’t overload it with filling. Chilling the assembled bites for about 10–15 minutes before they go in the oven helps the pastry puff up beautifully instead of absorbing too much moisture.
You can also sprinkle a little crushed nuts or even a light dusting of breadcrumbs under the filling to create a barrier. And be sure to bake until the pastry is deep golden brown—that’s when you’ll get that irresistible, flaky crunch!
Yes, you can! Pie crust works as a great substitute for puff pastry—it just gives you a different texture. Instead of light and flaky layers, you’ll get a tender, buttery bite that’s a little sturdier (and still so good with the gooey pecan filling!).
If you’re using pie crust, just roll it out slightly thinner so it crisps up nicely as it bakes. It’s a fun way to give these bites a cozy, pie-like twist!
Yes! It’s super easy to make these puff pastry pecan pie bites vegan or gluten-free. For a vegan version, use a plant-based puff pastry (many store brands already are!) and swap the butter for vegan butter or coconut oil. Replace the cream with your favorite dairy alternative.
For a gluten-free version, use gluten-free puff pastry, which you can find in many freezer sections or specialty stores—it still bakes up beautifully golden and crisp. No matter which route you go, you’ll get the same rich, nutty flavor and flaky layers that make these bites so irresistible!
More Pecan Pie-Inspired Recipes to Try
Want more recipes that pack in all of that pecan pie flavor without all the work? We’ve got you covered!
- Easy Pecan Pie Cobbler
- Easy Pecan Pie Bars
- Pecan Pie Croissant Bread Pudding
- Panettone Bread Pudding with Pecan Pie Filling
Puff Pastry Pecan Pie Bites
Ingredients
- 5 Tablespoons unsalted butter
- ½ cup dark brown sugar
- 1 ½ cups chopped pecans
- Pinch of salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 puff pastry sheet thawed
- 1 large egg for egg wash
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper, and set aside.
- In a saucepan over medium heat, melt 5 tablespoons of unsalted butter.5 Tablespoons unsalted butter
- Stir in ½ cup of dark brown sugar, chopped pecans, and a pinch of salt. Cook for a few minutes, stirring occasionally, until the mixture thickens slightly.½ cup dark brown sugar, 1 ½ cups chopped pecans, Pinch of salt
- Add ¼ cup of heavy cream and 1 teaspoon of vanilla extract to the mixture. Cook for an additional 1 minute, stirring continuously. Remove from heat, and let it cool for a few minutes.¼ cup heavy cream, 1 teaspoon vanilla extract
- While the pecan topping is cooling, prepare the puff pastry. Roll out the thawed puff pastry sheet and cut it into 6 equal rectangles.1 puff pastry sheet
- Place a tablespoon of the cooled pecan filling in the center of each puff pastry rectangle.
- Pull the corner of each puff pastry into the center, crossing them over one another to create a “pocket” similar to a dumpling.
- In a small bowl, beat an egg to create an egg wash. Brush the egg wash over the tops of the puff pastry to seal the filling and give them a golden-brown finish.1 large egg
- Place the filled and sealed puff pastries on the prepared baking sheet. Transfer the pastries to the freezer for 10-15 minutes before baking. (This prevents them from spreading too much as they bake!)
- Bake in the preheated oven at 400°F for about 15 minutes or until the puff pastry is golden brown and puffed up.
- Remove from the oven, and allow the pecan pie puff pastries to cool slightly before serving.
Equipment
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Nutrition
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This is the best thing since sliced bread! Oh my goodness! I love it! Great job ladies! Wow!!!
Hi Marsha,
You’ve made our day! Thank you so much — we’re so glad you love them as much as we do!
xo,
Alia & Radwa
Can I leave them prepared in the freezer until I want to use them? May be next day?
If so… do I have to change the time and temperature?
What do you recommend?
Hi Lizette,
You can store baked bites, but we don’t recommend preparing them ahead of time without baking. They’re likely to become soggy!
Xo,
Alia & Radwa
Spectacular. In every way. I whipped up (whipping up anything for me, in the kitchen, is usually a challenge) a batch and froze them. Then I bake one at a time, when I feel like a treat. I rolled my pastry out, a bit larger, so I was able to divide into more, at smaller sizes (portion control).
We’re so glad they turned out well for you, Pam! 😊
Xo,
Alia & Radwa
Yes!
I made mine a week and a half ago
can the filling be made a day ahead and then brought to room temp on the counter?
We haven’t tested it, but it might work! We’d love to know how it goes if you give it a try. 😊
Xo,
Alia & Radwa
This looks good. It seems like there will be a lot of extra filling, if we use 1 Tbs per pastry and there are 6 pastries per sheet. How many sheets would I need for the filling – or alternatively, the filling is enough for how many pastries?
Hi! We typically don’t have any leftover filling. If you do, feel free to add more to each bite. We hope you enjoy! 😊
Xo,
Alia & Radwa
Can I use walnuts instead of pecans
Thanks
Absolutely! We hope you enjoy. 😊
Xo,
Alia & Radwa
I made these tonight! oh my goodness! Delicious ! I missed the step about putting them in the freezer before baking but will definitely make again. I added dried cranberries to one just to try it. It was so good. I add bourbon to my pecan pies, may try that too’
We’re so glad you enjoyed them, Gayle! 🥰
Xo,
Alia & Radwa
I tried to make these and all my filling came out and burnt on my pan?? Any ideas I followed directions exactly and put them in the freezer before baking.
Sorry to hear this! It might have been that the pastry wasn’t wrapped tightly enough. Be sure to only use a tablespoon (try a scant tablespoon), and wrap it up tightly.
Xo,
Alia & Radwa
Hi, I just made this recipe. We really enjoyed it thank you. You say cook the filling a few minutes until slightly thickened I think I over cooked the filling was on the drier side. Should the brown sugar melt before you add the cream and cook the cream for a minute? I waited until the sugar melted before adding the cream maybe that was my mistake. Appreciate your thoughts how to prevent this next time please. In the directions you say add a tablespoon of filling onto the rectangle (you may want to update the directions). One part you say dollop and then tablespoon. Final question, only one of my pastry stayed closed when baking. I did the egg wash after I sealed the pastries as the instructions. Maybe I should have used the egg wash to help seal the folded pastry that you fold and pinch together. Any helpful advise is appreciated I will make again and hope to have the results you show, thank you Clo.
OH, THIS LOOKS EASY AND DELICIOUS! I HAVE BEEN LOOKING FOR A DESSERT TO BRING TO OUR NEIGHBORHOOD CHRISTMAS PARTY. THIS FITS THE BILL PERFECTLY. THANKS, SCARLET.
We hope you enjoy it, Scarlet!
Xo,
Alia & Radwa
Hi, I love this recipe thank you. I normally like reading reviews. Is there a way to view read the reviews? Clo
Thank you! You can read the reviews by scrolling down to the bottom of the posts. 😊
Xo,
Alia & Radwa