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Raspberry Pastry Twists Recipe
Raspberry Pastry Twists Recipe photo by Taste of Home

Raspberry Pastry Twists Recipe

Read Reviews (4)
1.8 4
Publisher Photo
Our Test Kitchen home economists give regular round cookies a tasty twist in this recipe.
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch
MAKES:32 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch
MAKES: 32 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 egg yolks
  • 2-1/2 cups King Arthur Unbleached 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

  1. 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.
  2. 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.
  3. 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

Reviews for Raspberry Pastry Twists(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Dec. 10, 2012

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.

MY REVIEW
Reviewed Dec. 13, 2011

there is no taste to these cookies

MY REVIEW
Reviewed Dec. 12, 2011

I followed the recipe exactly and think I'm a pretty good baker, but I find the dough just crumbles and doesn't roll out well.

MY REVIEW
Reviewed Nov. 28, 2011

These look better than they taste. They are very bland. Too bad. :-( I really wanted these to work. You can't add more filling, it'll just ooze out.

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