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1 pkg. Puff Pastry
3 Tbsp. butter, softened
3/4 cup light brown sugar
1 Tbsp. cinnamon
1 tsp. cardamom
1 large orange, zested and juiced
1/2 cup pistachio nuts, finely chopped
2 cups sifted confectioners’ sugar


  1. Preheat oven to 425°F.

  2. Unroll refrigerated Puff Pastry and spread butter over it.

  3. Combine brown sugar, cinnamon, cardamom and 2 tsp. of orange zest. Sprinkle sugar mixture over dough, then layer on the pistachios.

  4. Roll the long end of the dough to create a log. Trim the ends and cut into 10 equal pieces.

  5. Place the rolled dough pieces into a round non-stick cake pan with the ends touching the edge of the cake pan. Bake for 20 minutes.

  6. Whisk 1/4 cup orange juice and 1 tsp. orange zest into confectioners’ sugar to make the glaze. Spread the glaze over the warm rolls and sprinkle a few remaining chopped nut pieces over the glaze. Serve warm.

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