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

Ingredients Nutrition

  • 6 rhodes texas rolls or 12 rhodes dinner rolls, thawed but still cold
  • 1 egg white, lightly beaten
  • 12 cup pistachios, finely chopped
  • 6 tablespoons raspberry preserves
  • 1 cup powdered sugar
  • 2 -3 tablespoons orange juice
  • 1 tablespoon butter, melted
  • 12 teaspoon vanilla extract


  1. Spray counter lightly with non-stick cooking spray.
  2. Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.
  3. Place on a large sprayed baking sheet and brush tops of rolls with egg white.
  4. Cover with sprayed plastic wrap and let rise until double in size.
  5. Place pistachios on a plate.
  6. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.
  7. Return rolls to baking sheet.
  8. With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals.
  9. With fingertips, make indentation in center of each roll.
  10. Spoon 1 tablespoon preserves into each indentation.
  11. Bake at 350°F 18-20 minutes.
  12. Remove from baking sheet and cool completely on wire rack.
  13. Combine all remaining ingredients until smooth and drizzle over cooled rolls.

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