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Raspberry Pastry Twists

 Raspberry Pastry Twists
Our Test Kitchen home economists give regular round cookies a tasty twist in this recipe.
32 ServingsPrep: 40 min. + chilling Bake: 15 min./batch


  • 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


  • 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

2 of 2

Raspberry Pastry Twists (continued)

Directions (continued)

  • until bottoms are golden brown. Remove from pans to wire racks to
  • cool. Yield: about 2-1/2 dozen.