Pistachio Rose and Cardamom Rolls to the Rescue
I’ve been thinking about making these Pistachio Rose and Cardamom Rolls for awhile now. At first I thought I would make they healthy my normal Paleo style, but it’s Christmas and you gotta eat real rolls.
I was on Pinterest for about 2 hours researching if someone has done these rolls already and I’m glad to report that nope, this should be the first time you see these rolls anywhere. I used pistachio paste/butter for the filling with some rose petals and crushed pistachios. It’s so freaking pretty when you spread out the paste on the dough.
I found some pistachio paste in my cupboard that I got in Paris a few Christmases ago. It doesn’t have an expiration date but it’s been sealed in a can with no air so it still must be good right?? So far no stomach aches so all good!! Anyway you can get the same exact past I got from Amazon, which I will link below.
The rose petals I used are from Rose Dose which was gifted to my by my friend Kristina who runs the blog Fork In the Road.
45 Minute Rolls
These rolls only took 45 minutes using this recipe from The Recipe Critic. This recipe is legit. The only change I made was adding in a tablespoon of ground cardamom. You need that much as cardamom looses it’s flavor pretty fast when you bake with it.
With the icing I used some Simple Mills Vanilla Icing and laced it with rosewater. These rolls turned out so good. It’s going to be on rotation every year now at Christmas time. As a bonus it also looks super festive and pretty with the colors of the pistachio and rose petals decorating the cake.
Pistachio Rose and Cardamom Rolls
An exotic take on the morning roll using pistachio paste and rose petals to take it over the top.
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Course: Breakfast
Cuisine: Mediterranean
Servings: 9 People
For the Dough (Ingredients list from The Recipe Critic)
- 2 and ¾ Cups All-Purpose Flour
- 3 Tablespoons Sugar
- 1 Teaspoon Salt
- 1 Packet Instant Yeast
- 1 Tablespoon Ground Cardamom
- 1/2 Cup Water
- 1/4 Cup Milk
- 2 Tablespoons Unsalted Butter
- 1 Egg
For The Filling
- 1 Can Pistachio Paste
- 1 Tablespoon Crushed Pistachio
- 1 Teaspoon Rose Petals
For the Topping
- 1/2 Cup Simple Mills Vanilla Frosting
- 1 Tablespoon Rose Water
- 1 Teaspoon Rose Petals
Equipment
- 1 9 Inch Spring Foam Cake Tin
For the filling after you have rolled out the dough spread the pistachio paste all over the dough and then sprinkle with the pistachio and rose petals.
Roll into a tight ball and cut into 9 pieces and arrange on a 9 inch spring foam cake tin.
Bake following the directions from The Recipe Critic.
To make the topping place the vanilla icing and rose water in a bowl and mix well. Spread on top of the warm rolls and sprinkle the top with more rose petals. Enjoy!