If pecan pie is your jam, this cobbler is about to level up your dessert game! Think of it as the love child of classic pecan pie and a buttery puff pastry — rich, nutty filling bubbling beneath flaky, golden layers. The caramelized pecan syrup seeps into the pastry as it bakes, creating a decadent dessert that’s both familiar and excitingly new. Perfect for the holidays or any time you need a show-stopper that doesn’t demand pie-level effort. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Ingredients.

For the Pecan Filling

• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1/2 cup light corn syrup
• 3 Tablespoons unsalted butter, melted
• 3 large eggs, beaten and at room temperature
• 2 teaspoons vanilla extract
• 1 Tablespoon all-purpose flour
• Pinch of kosher salt
• 1 1/2 cups chopped pecans

For the Crust

• 1 sheet puff pastry (9×9 inches), thawed but kept cold until use
• 1 Tablespoon unsalted butter, melted
• Sparkling sugar, for garnish

Preparation

1. Preheat oven to 375°F. Position racks in the top and bottom thirds of the oven. Spray a 9×5-inch loaf pan with nonstick baking spray.
2. In a medium bowl, whisk together granulated sugar and brown sugar until combined.
3. Add corn syrup, melted butter, eggs, and vanilla extract; whisk until smooth.
4. Quickly whisk in flour and salt until slightly thickened, then fold in chopped pecans.
5. On a lightly floured surface, roll the puff pastry into a 9×12-inch rectangle. Using a pizza or pastry cutter, cut into thirds. Keep two strips whole; cut the third into 1/4-inch strips for the lattice top.
6. Lay one whole strip in the bottom of the loaf pan. Pour in half of the pecan filling. Place the second whole strip on top, then pour in the remaining filling.
7. Arrange the 1/4-inch strips diagonally across the top to create a lattice pattern. Trim edges as needed. Brush with melted butter and sprinkle with sparkling sugar.
8. Bake on the bottom rack for 15 minutes. Reduce oven temperature to 350°F and continue baking 12–15 minutes, until center is set but slightly jiggly. Move to the top rack and bake an additional 5–8 minutes, until puff pastry is golden brown.
9. Remove from oven and let rest 30 minutes to allow filling to finish setting.
10. Scoop into bowls and serve warm — ideally with a generous scoop of vanilla ice cream or a dollop of whipped cream.