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Raspberry Pastry Twists

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
    about 2-1/2 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 large 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 whole milk, optional
  • Coarse sugar, optional

Directions

  • 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. Refrigerate overnight.
  • Remove from the refrigerator 1 hour before rolling. On a lightly floured surface, roll one portion of dough into a 12x8-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-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.
Editor's Note
This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Nutrition Facts
1 cookie: 103 calories, 6g fat (4g saturated fat), 31mg cholesterol, 56mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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