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Walnut Raspberry Ribbons

 Walnut 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 King Arthur Unbleached 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

Walnut 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.
Nutritional 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.