Nov 11
2010

Baklava Crescent Rolls

in Dessert, Honey, LFM Videos

Pillsbury Crescent Finalist smallHave you voted yet today? You can vote once every day between now and December 31st! Help me win the title of favorite Crescent Cook and be entered for the chance to win $5,000! (See more voting details at the end of this post.)*

=============================================

Baklava Crescent Rolls

The other day I had a craving for baklava, but didn’t have any phyllo dough in the freezer, so I improvised and used a tube of Pillsbury crescent roll dough that I had on hand and made some rolls inspired by the flavors of baklava.  These rolls are filled with a sweet pistachio nut filling and topped with an orange honey glaze.  They are super easy to make, but if you don’t believe me, I’ve provided a video to prove it. (Printable recipe after the video.)

Print This Recipe Print This Recipe

Baklava Crescent Rolls

Makes 8 crescent rolls

For the nut filling:
1/2 cup finely chopped pistachios
5 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

3 tablespoons butter, melted
1 can (8 ounces) refrigerated crescent roll dough

For the syrup:
1/4 cup water
1/4 cup granulated sugar
2 tablespoons honey
1 1/2 teaspoons lemon juice
1 1/2 teaspoons finely grated orange peel
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Finely ground pistachios for garnish (optional)

1. Preheat the oven to 375 degrees Fahrenheit.

2. Make the nut filling: Combine the nuts, sugar, cinnamon, and cloves in a bowl.

3. Put the melted butter in a separate bowl.

4. Unroll the crescent roll dough and separate into 8 triangles. Using a pastry brush, brush the dough triangles with the melted butter. Spoon approximately 1 tablespoon of the nut mixture over the melted butter. Roll up each triangle, starting at the wide end, and place them 1 inch apart on an ungreased baking sheet. Bake for 11 to 13 minutes or until lightly golden brown.

5. While the crescents are baking, make the syrup: Combine the water, sugar, honey, lemon juice, orange peel, cinnamon, and vanilla extract in a small saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low and let it simmer for about 7 minutes. The syrup should have slightly thickened. Allow to cool slightly.

6. Spoon the syrup over the hot crescents. Garnish with finely crushed pistachios (if using). Let cool. The rolls are best after sitting for several hours.


==================================================

* Pillsbury Crescent Cook Contest Voting:

To vote for me in the Pillsbury Crescent Cook Contest, you have to fill out the entire form below the pictures and set up an account for your vote to count. After registering the first time, you then have to log in for each subsequent vote (log in area is at the top of the page), hit the vote button, then scroll down and hit the “Enter Now” button. You’ll know that your vote has been counted if you then get a screen that starts with, “Thank you for entering the My Crescent Wow Sweepstakes!” Thank you so much for your support!!

{ 15 comments… read them below or add one }

Cristina - TeenieCakes November 11, 2010 at 8:16 am

What a great idea, Rachael! These crescent rolls look flaky and rolled with traditional honey, nuts and spices – baklava goodness. :)

Reply

Maria November 11, 2010 at 8:17 am

Great use of crescent rolls! Love the video too! Great job!

Reply

Roberta November 11, 2010 at 8:18 am

OMG Rachael…these are so good looking…can’t wait to try these during the holidays with my family. Yummy ;)

Reply

Zakkalife November 11, 2010 at 8:20 am

Baklava is one of my favorite pastries but I’ve never attempted to make it due to the Phyllo dough (I’m horrible with phyllo dough). But this, I can do! Stumbling this post :)

Reply

Janis November 11, 2010 at 8:22 am

Yeow! Why did you have to share this? You made it WAY too easy to pig out on one of my all time favorites!

Reply

[email protected] in Iowa November 11, 2010 at 8:26 am

Ole! Loved the video Rachael!! Hope your having a great week :D

Reply

Tunde November 11, 2010 at 8:41 am

This is lovely and looks delicious Rachael. Pistachios and honey, what’s not to love there :D.

Reply

Heather (Heather's Dish) November 11, 2010 at 8:51 am

OH.
MY.
GOSH.

I am making these this weekend, no questions about it!

Reply

Jen @ My Kitchen Addiction November 11, 2010 at 8:59 am

Ooh… I adore baklava, but I never make it because I’m too lazy to deal with phyllo dough. Not sure what it is about that stuff, but I steer clear of it. This is something I could handle, though ;) Bet it would be tasty with some homemade puff pastry. (And no, I have no idea why I can make puff pastry from scratch but I’m afraid of frozen phyllo… I’m messed up like that)

Reply

Fuji Nana November 11, 2010 at 8:59 am

Ditto, Heather.

Reply

jenjenk November 11, 2010 at 10:41 am

omygosh…this looks awesome.

can i have some???

Reply

Fuji Papa November 11, 2010 at 6:15 pm

Looks fantastic!

Reply

marla {family fresh cooking} November 14, 2010 at 6:20 pm

Just voted Rachael! Your baklava sounds awesome!! xo

Reply

louise November 15, 2010 at 7:05 pm

great way to improvise, the video is great…

Reply

Bettina Groh December 26, 2010 at 9:23 am

I made these for our Christmas brunch… doubled the batch… got my husband to help roll! Everyone loved them! Keeper recipe!! Will make them again!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: