Raspberry-Pistachio Blossoms
CATEGORIES
INGREDIENTS
  • Cooking Time: 18-20
  • Servings: 6
  • Preparation Time: 15
  • 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
  1. Spray counter lightly with non-stick cooking spray.
  2. Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.
  3. Place on a large sprayed baking sheet and brush tops of rolls with egg white.
  4. Cover with sprayed plastic wrap and let rise until double in size.
  5. Place pistachios on a plate.
  6. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.
  7. Return rolls to baking sheet.
  8. With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals.
  9. With fingertips, make indentation in center of each roll.
  10. Spoon 1 tablespoon preserves into each indentation.
  11. Bake at 350°F 18-20 minutes.
  12. Remove from baking sheet and cool completely on wire rack.
  13. Combine all remaining ingredients until smooth and drizzle over cooled rolls.
RECIPE BACKSTORY
Make a SWEET TREAT for the end of summer. A flower that looks festive and tastes even better.