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Raspberry-Pistachio Blossoms recipe (Appetizer)

6   Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed but still cold
1   Egg white, lightely beaten
½   cun finely chopped pistachio's
6   Tablespoons raspberry preserves
1   cup powdered sugar
tablespoons orange juice
1   tablespoons butter, melted
½   tablespoons vanilla extract

Posted by Rhodes Bake-N-Serv on Sep 2, 2011


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, ¾-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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