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Raspberry-Pistachio Blossoms

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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


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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