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Raspberry-Pistachio Blossoms

Raspberry-Pistachio Blossoms

Make a sweet treat for the end of summer...a flower that looks festive and tastes even better.


  • 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


  1. Spray counter lightly with non-stick cooking spray.
  2. 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.
  3. Place pistachios on a plate.
  4. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.
  5. 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.
  6. Bake at 350 degrees F for 18-20 minutes.
  7. Remove from baking sheet and cool completely on wire rack.
  8. Combine all remaining ingredients until smooth and drizzle over cooled rolls.

Prep Time: 15 min | Bake Time: 18-20 min | Servings: 6

Recipe and photo credit (used with permission): Rhodes International -

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