<< Back to Recipe

Select Sizes

3'x5' Cards 4'x6' Cards Full Page Full Page With Image

Raspberry-Pistachio Blossoms

Make a SWEET TREAT for the end of summer. A flower that looks festive and tastes even better.

Skill: Beginning Prep Time: 15 Bake Time: 18-20 Servings: 6


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.