Rhodes blogger Rebecca brings you a brand new recipe today that would be a great way to celebrate summer coming to a close. With the fantastic new flavor combination of raspberry and pi...
Hello my fellow bakers! I am so excited to share this lovely dessert with you. I have noticed a trend for using pistachios in a lot of recipes lately. This got me thinking there might be some health benefits in this lovely little nut that I am not aware of. I did a little research and found that there are actually 3 grams of fiber per serving, which is 49 nuts. There is protein, antioxidents, and vitamin B6 just to name a few. So not only is this dessert very cute, it is delicious, and maybe even a little good for you.
You will need the following ingredients:
- 6 Rhodes Texas rolls, or 12 dinner rolls, thawed but still cold
- 1 egg white, lightly beaten (add a touch of water)
- 1/2 cup finely chopped pistachios
- 6 tbsps rasberry preserves
- 1 cup powered sugar
- 2-3 tbsp orange juice
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
bamboo skewers(optional for flower on a stick)
To thaw the rolls, remove them rolls from the bag and place in a zippered bag. I put 12 rolls to one gallon sized bag so they don't stick together. I will usually do this the night before and place in the refrigerator. I find I have more control with the temperature of the dough using this method. But if you would like to leave them on the counter that works as fine too. And if you are in a really big hurry you can use the speed method. The directions are located on the back of the bag, but in a nutshell, place 6 rolls on a plate and cover with plastic wrap. Microwave on high for 20 seconds and then turn the rolls over and repeat. Be careful though, you don't want to kill the yeast and cook the rolls.
Preheat your oven to 350 degrees, then spray your counter with nonstick cooking spray. Get out your 6 Texas rolls (or 12 dinner rolls with each 2 rolls combined into one). Your rolls should be thawed but still cool to touch. Roll each of them out flat into a 3" circle. Place them on a baking sheet that has been sprayed with a nonstick spray. Repeat this step with your additional rolls.
Now cover with plastic wrap that has been sprayed with non stick cooking spray and let rise until double in size. (If you want to speed this step up you can put them in the oven with a shallow pan of boiling water on the bottom rack of your oven. Bring the oven temperature to 200 degrees then turn off the oven. This turns your oven oven into a proofer.)
In the meantime, shell your lovely little green gems (yes I mean the pistachios). Chop the nuts well. I used a hand chopper to do mine and it worked well. I didn't like a lot of the nut's husk left on them too. I took the pistachios in my hands and rubbed them between my hands. This helped get a lot of the nut's husk to come off. My husband Scott particularly enjoyed helping with this step so he could sample and shell the pistachios for me.
Place the chopped pistachios on a plate and set aside. Don't they look pretty?
Once your dough has doubled in size remove the plastic wrap. Brush the tops of the dough with egg white, whisked with a little water (it helps the egg white spread move evenly).
Pick up your disk of dough and place top side down into chopped pistachios. Place back with nut side up onto baking pan. Pat down chopped nuts so they will adhere to the dough. Your dough will be covered with chopped pistachios and have a nice green color. This was a fun step for my kids to help with.
Use a sharp knife or kitchen scissors and make 5 cuts evenly around exterior of the circle. The cuts will be about 3/4" long. Don't make the cuts too long, that will make your petals on the flower a little lop sided. Once you make your cuts tuck in the pointed corners so that they will resemble the petal of a daisy.
Make an indentation in the center of the flower with your fingers or thumb.
Spoon one tablespoon of rasberry preserves onto each flower.
Place in your preheated 350 degree oven and bake for 18-20 min.
While the flowers are in the oven make your glaze frosting. Combine 1 cup powdered sugar, 2-3 tablespoons freshly squeezed orange juice (that was my choice, yum! Pow! flavor!), 1 tablespoon melted butter, and 1/2 tsp vanilla. Mix well and set aside.
When finished baking, remove the blossoms from the pan and place on cooling rack. Let them cool completely.
Then frost. I put the frosting in a zippered bag then clipped a small hole in the corner of the bag. Poof! Instant pastry bag and easy clean up......just throw it away. It gives me a lot more control of where the frosting will go and I can make pretty designs.
When I saw this recipe I thought these would be darling on a stick. I baked mine a little longer so that the flowers would be a little harder. I did about 22 min.. Let the flowers cool completely, then frost. Find the thickest part of the flower and instert bamboo stick gently. Insert the stick all the way through the flower until you can feel the pointed end with your finger. For the display I put popcorn kernels in a vase for stablily with the sticks. You can use beans or anything similar you have on hand.
This would be really fun to use to ask a girl to a high school dance or give your answer. (ie... out of all the girls in the field I have picked you to go to homecoming with me!) A little corny, but you can use your imagination and come up with something really fun! And what girl wouldn't be impressed with a boy that baked for her?
I love the flavors in this recipe. The combination of the citrus, raspberry, and nutty flavor are an explosion for the palate A little happy dance for the taste buds. This is a must make and would be really cute for a bridal shower or baby shower. Please join me for your own little happy dance, make these Rasberry Pistachio Blossoms. I will hang up my apron for now, until we can bake again!
Raspberry-Pistachio BlossomsServings: 6 | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 18-20 min
Make a SWEET TREAT for the end of summer. A flower that looks festive and tastes even better.Raspberry-Pistachio Blossoms
6 Rhodes Texas Rolls or 12 Rhodes Yeast 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
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°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.