Raspberry-Pistachio Blossoms recipe (Appetizer)

Ingredients

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
   

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, 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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/raspberry-pistachio-blossoms/


© 2007—2010 Dishbase.com — All rights reserved