Raspberry-Pistachio Blossoms


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Member since 2007

Serves 6 | Prep Time 15 | Cook Time 18-20

Why I Love This Recipe

Make a SWEET TREAT for the end of summer. A flower that looks festive and tastes even better.


Ingredients You'll Need

6 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed but still cold
1 egg white, lightly beaten
1/2 cup finely chopped pistachios
6 tablespoons raspberry preserves
1 cup powdered sugar
2-3 tablespoons orange juice
1 tablespoon butter, melted
1/2 teaspoon vanilla extract


Directions

Spray counter lightly with non-stick cooking spray.


Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.


Place on a large sprayed baking sheet and brush tops of rolls with egg white.


Cover with sprayed plastic wrap and let rise until double in size.


Place pistachios on a plate.


Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.


Return rolls to baking sheet.


With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals.


With fingertips, make indentation in center of each roll.


Spoon 1 tablespoon preserves into each indentation.


Bake at 350°F 18-20 minutes.


Remove from baking sheet and cool completely on wire rack.


Combine all remaining ingredients until smooth and drizzle over cooled rolls.


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