Raspberry Pastry Twists Recipe

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Our Test Kitchen home economists give regular round cookies a tasty twist in this recipe.

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Raspberry Pastry Twists Recipe

Prep: 40 min. + chilling Bake: 15 min./batch

Yield: 32 Servings

40 15 55

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 egg yolks
2-1/2 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 teaspoon salt
6 tablespoons raspberry cake and pastry filling, divided
2 tablespoons milk, optional
Coarse sugar, optional

Directions

In a large bowl, beat cream cheese and butter until fluffy. Beat in egg yolks. In another bowl, mix the flour, confectioners' sugar and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate overnight.
Remove from the refrigerator 1 hour before rolling. On a lightly floured surface, roll one portion of dough into a 12-in. x 8-in. rectangle. Spread 3 tablespoons filling widthwise over half of the dough. Fold dough in half over filling. Cut widthwise into sixteen 1/2-in. strips. Twist each strip three times; pinch unfolded ends to seal.
Place on parchment-paper lined baking sheets. If desired, lightly brush tops with milk and sprinkle with coarse sugar. Repeat with remaining dough and filling. Bake at 375° for 15-17 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool. Yield: about 2-1/2 dozen.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Originally published as Raspberry Pastry Twists in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p86

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Raspberry Pastry Twists

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Reviewed on Dec. 10, 2012 by VenusLM

This recipe requires some tweaking, but I like that it isn't too sweet of a "cookie". I use Raspberry Jam for the filling, it doesn't ooze out like the pie filling and spreads better. I also add extra sugar but you have to be careful about consistency. I add a bit of extra butter and a dash of milk to keep it from being too flaky.