# What You Need:
→ 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 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a food processor, pulse pecans until finely chopped but not reduced to paste consistency.
03 - In a mixing bowl, cream butter and brown sugar together until light and fluffy. Beat in egg, cinnamon, nutmeg, salt, and vanilla extract. Fold in chopped pecans until thoroughly combined.
04 - Using a sharp knife, split each croissant horizontally while maintaining a hinge connection, allowing them to open like a book.
05 - Distribute pecan filling evenly inside each croissant cavity, then gently close.
06 - Arrange stuffed croissants on prepared baking sheet. Bake for 12 to 15 minutes until golden brown and filling is set.
07 - While croissants bake, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth, thick, and pourable.
08 - Allow croissants to cool slightly, then drizzle with icing. Immediately sprinkle with purple, green, and gold sanding sugars in festive stripe patterns.
09 - Present warm or at room temperature.
