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Raspberry Ribbons

Bake up these lovely raspberry ribbons the next time you’re looking for a sweet pastry to include on your holiday dessert platter.—Jane Ozment, Purcell, Oklahoma

24 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

4-1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup butter, cubed
1/2 cup water
1/2 cup evaporated milk
2 eggs
1 teaspoon lemon extract
FILLING:
1 cup fresh raspberries
1 cup chopped walnuts
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup seedless raspberry jam
Confectioners' sugar

Directions

In a large bowl, combine 3 cups flour, brown sugar, yeast and salt.
In a small saucepan, heat the butter, water and milk to
120°-130°. Add to dry ingredients; beat just until
moistened.
Add eggs and extract; beat until smooth. Stir in enough remaining
flour to form a stiff dough. Cover and refrigerate for 2 hours.

2 of 2

Raspberry Ribbons (continued)

Directions (continued)

For filling, combine the raspberries, walnuts, sugar and lemon peel;
set aside. In a microwave, melt jam.
Turn dough onto a lightly floured surface; divide in half. Roll each
portion into an 18-in. x 8-in. rectangle; spread each with jam and
sprinkle with filling. Fold dough in half lengthwise; cut each
rectangle into 12 strips. Twist strips at center; place on greased
baking sheets.
Bake at 375° for 15-18 minutes or until golden brown. Remove to
wire racks to cool. Dust with confectioners' sugar. Yield: 2 dozen.

To Make Ahead: Prepare dough as directed. Cover and refrigerate overnight. Fill and bake as directed.

Nutrition Facts: 1 pastry equals 238 calories, 12 g fat (5 g saturated fat), 39 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.