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.