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!

Pecan pie puff pastry bites.

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 pecan pie pastry bites. Find the full ingredient list and instructions in the recipe card below! 

  • Puff Pastry – Make sure this is fully thawed before you begin. 
  • 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! 

  1. 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. 
  2. Prepare puff pastry. While the pecan mixture cools, roll out the thawed puff pastry, and slice it into six equal-sized rectangles. 
  3. 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”. 
  4. 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. 
  5. Chill. Transfer the pecan pie pastries to the freezer to cool. This helps prevent them from expanding too much in the oven! 
  6. 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. 
  7. 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. 

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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 parchment paper, and transfer them to an airtight container or sealable bag. Keep them frozen for up to one month. 

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 parchment paper, and transfer them to an airtight container or sealable bag. Freeze for up to one month. 

A baked pecan pie puff pastry bite topped with flakey salt.

Common Questions About This Puff Pastry Pecan Pie Bites Recipe

Do I need to cook puff pastry before adding the filling? 

For this recipe, we don’t find it necessary to bake the puff pastry before adding the filling. However, some people like to blind bake the pastry to make sure it holds up and doesn’t rip or become soggy. 

How do you prevent puff pastry from getting soggy on the bottom? 

If you’re worried about your pastry bites becoming soggy, brush egg wash over the center before adding the filling. 

Do I add the filling while it’s hot or cold? 

You want your pecan filling to be at room temperature at least. It should not be hot! Otherwise, the puff pastry will break. 

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!

Pecan pie puff pastry bites.

Puff Pastry Pecan Pie Bites

5 from 17 votes
Author: Food Dolls
Servings: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Skip the hassle of preparing a homemade pecan pie, and make these easy puff pastry pecan pie bites for all the same flavor and half the work!


  • 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


  • 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
    Pecan pie filling being stirred with a spoon.
  • 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
    Thawed puff pastry squares.
  • Place a tablespoon of the cooled pecan filling in the center of each puff pastry rectangle.
    Pecan pie filling in the center of a raw puff pastry sheet.
  • Pull the corner of each puff pastry into the center, crossing them over one another to create a “pocket” similar to a dumpling.
    Raw puff pastry pecan pie bite.
  • 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.
    Baked pecan pie puff pastry bite.
  • Remove from the oven, and allow the pecan pie puff pastries to cool slightly before serving.

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Serving: 1serving | Calories: 660kcal | Carbohydrates: 41g | Protein: 11g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.4g | Cholesterol: 187mg | Sodium: 168mg | Potassium: 230mg | Fiber: 3g | Sugar: 20g | Vitamin A: 672IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 17 votes (15 ratings without comment)

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Recipe Rating


  1. 5 stars
    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’

  2. 5 stars
    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.