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Pecan Roll-Ups Recipe
Pecan Roll-Ups Recipe photo by Taste of Home

Pecan Roll-Ups Recipe

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This recipe is so delicious and is sure to become a favorite of your family. The pecans make them so rich.—Ms. Lee B. Roberts, Racine, Wisconsin
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES:96 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES: 96 servings


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 96 pecan halves (about 2 cups)
  • 1 cup confectioners' sugar


  1. In a large bowl, beat butter, cream cheese and salt until smooth. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1-2 hours or until firm enough to roll.
  2. Preheat oven to 350°. Dust a work surface with confectioners' sugar. Roll each portion of dough into an 18x8-in. rectangle; cut dough crosswise into six 3-in.-wide sections. Cut each section crosswise into eight 1-in.-wide strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets.
  3. Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Roll cookies in confectioners' sugar, coating well.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving; dust with additional confectioners' sugar if desired.
    Yield: 8 dozen.
Originally published as Pecan Roll-Ups in Taste of Home October/November 2009, p93

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Reviewed Dec. 17, 2011

"I was so disappointed with this recipe. I make several "pecan" type sweets, and was looking forward to adding this to the list...but No....It lacked something...It was a lot of work for not very much taste or show..."

Reviewed Dec. 15, 2011

"These were fairly quick and easy to make. After reading the first review, I decided to change the recipe around some too. I put about 1/4-1/2 teaspoon almond flavoring into the dough. When I rolled the strips up, I used pecans in some, raspberry jelly in others, and used the pecans with the jelly in a few also. They all turned out great!"

Reviewed Dec. 12, 2011

"Like Mary, I enjoyed this but it lacked something. So, I tried something different today. I made the dough as it calls for but instead of rolling it out, I made little balls and pressed them into my mini muffin/mini tart tin. I then made a pecan pie filling and put a teaspoon into the centers of the cookies and baked them. They turned out wonderfully. A great flaky cookie with a little more substance for the filling."

Reviewed Dec. 11, 2011

"I used sugar coated pecans from Trader Joes. I think that put these cookies over the top!"

Reviewed Dec. 10, 2011

"The dough is great but, I was disappointed by the lowly pecan it seemed to need something else it was like eating a good cookie with a nut stuck in it (which is was) I will come up with a filling that has some substance to it"

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