Recipe: Raspberry-Pistachio Blossoms
Description: Make and share this Raspberry-Pistachio Blossoms recipe from Food.com.
Ingredients: [{"text": "6 rhodes texas rolls or 12 rhodes dinner rolls, thawed but still cold"}, {"text": "1 egg white, lightly beaten"}, {"text": "1/2 cup pistachios, finely chopped"}, {"text": "6 tablespoons raspberry preserves"}, {"text": "1 cup powdered sugar"}, {"text": "2 -3 tablespoons orange juice"}, {"text": "1 tablespoon butter, melted"}, {"text": "1/2 teaspoon vanilla extract"}]
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, 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&deg;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.
