Raspberry-pistachio Blossoms |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Make a SWEET TREAT for the end of summer. A flower that looks festive and tastes even better. 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 |
2-3 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.
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