This Mediterranean-inspired dish is sure to curb your sweet tooth! All the flavor of the classic Baklava, made even better in a soft and fluffy crescent roll.
This dish contains the following allergens: Tree Nuts, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Utensils
Medium Bowl
Baking Sheet
Food Processor
Step 1
Preheat a conventional oven to 200°F. Line a baking sheet with parchment paper. Place the pistachios in a food processor and blend to a fine crumb. Add the sugar, orange zest, cinnamon, salt, and cloves, then pulse to combine.
Step 2
Transfer 2 tablespoons of the mixture to a small plate and set aside for topping, then transfer the remaining nut mixture to a medium bowl and mix in the melted butter until the nut mixture is evenly coated.
Step 3
Unroll the crescent rolls into individual triangles. Add a scant tablespoon of the nut mixture to each triangle, spreading it evenly over the dough and leaving a 1/2-inch border at the tip of each triangle.
Step 4
Starting from the wide end, roll the edge of each triangle toward its tip, then press the tip into the roll to seal. Turn each crescent roll over and press into the reserved nut mixture on the plate.
Step 5
Add 1/2 cup water to the pot. Spray the Cook & Crisp Basket with cooking oil spray, then place the basket in the pot. Place four of the crescent rolls in the basket.
Step 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 350°F, and set time to 3 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, carefully remove the basket and transfer the crescent rolls to the parchment-lined baking sheet, then place in the oven to keep warm.
Step 8
Repeat Steps 5 and 6 with the remaining crescent rolls. When cooking is complete, carefully remove the basket and transfer the second batch of crescent rolls to a serving dish. Remove the first batch of rolls from the oven and add them to the dish. Serve the crescent rolls warm drizzled generously with the honey, if desired.
Preheat a conventional oven to 200°F. Line a baking sheet with parchment paper. Place the pistachios in a food processor and blend to a fine crumb. Add the sugar, orange zest, cinnamon, salt, and cloves, then pulse to combine.
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Step 2 of 8
Transfer 2 tablespoons of the mixture to a small plate and set aside for topping, then transfer the remaining nut mixture to a medium bowl and mix in the melted butter until the nut mixture is evenly coated.
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Step 3 of 8
Unroll the crescent rolls into individual triangles. Add a scant tablespoon of the nut mixture to each triangle, spreading it evenly over the dough and leaving a 1/2-inch border at the tip of each triangle.
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Step 4 of 8
Starting from the wide end, roll the edge of each triangle toward its tip, then press the tip into the roll to seal. Turn each crescent roll over and press into the reserved nut mixture on the plate.
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Step 5 of 8
Add 1/2 cup water to the pot. Spray the Cook & Crisp Basket with cooking oil spray, then place the basket in the pot. Place four of the crescent rolls in the basket.
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Step 6 of 8
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 350°F, and set time to 3 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Step 7 of 8
When cooking is complete, carefully remove the basket and transfer the crescent rolls to the parchment-lined baking sheet, then place in the oven to keep warm.
150g
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (240g)
refrigerated crescent rolls
120ml
water, for steaming
nonstick cooking spray
honey, as desired
3/4 cup
unsalted, shelled pistachios
2 tablespoons
granulated sugar
1 teaspoon
fresh orange zest
1 teaspoon
ground cinnamon
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
3 tablespoons
unsalted butter, melted
1 package (8 ounce)
refrigerated crescent rolls
1/2 cup
water, for steaming
nonstick cooking spray
honey, as desired
Step 8 of 8
Repeat Steps 5 and 6 with the remaining crescent rolls. When cooking is complete, carefully remove the basket and transfer the second batch of crescent rolls to a serving dish. Remove the first batch of rolls from the oven and add them to the dish. Serve the crescent rolls warm drizzled generously with the honey, if desired.
