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Raspberry Pastry Twists Recipe

Raspberry Pastry Twists Recipe

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 YIELD:32 servings


  • 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


  • 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.

Reviews for Raspberry Pastry Twists

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Reviewed Nov. 11, 2015

"While I like this recipe it does need tweaking. First, I found this in the book and half the ingredients were missing from the list. The folding of the pastry should be WIDTHWISE to create the shorter bitesized twists. Be sure to spread the filling THINLY to prevent it from squishing out. I used a triple berry preserves, which hightened the flavor. Otherwise, not too bad."

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."

Reviewed Dec. 13, 2011

"there is no taste to these cookies"

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."

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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