Dessert Recipes
Raspberry-Pistachio Blossoms
Make a sweet treat for the end of summer...a flower that looks festive and tastes even better.
Prep: 15 min | Bake: 20 min | Yield: 6 servings
Ingredients
- 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 to 3 tablespoons orange juice
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
Instructions
- 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 degrees F for 18 to 20 minutes.
- Remove from baking sheet and cool completely on wire rack.
- Combine all remaining ingredients until smooth and drizzle over cooled rolls.
Attribution
Recipe and photo used with permission from:
Rhodes Bake-N-Serv