RASPBERRY PASTRY TWISTS
Our Test Kitchen home economists give regular round cookies a tasty twist in this recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 56mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
RASPBERRY CRESCENT TWISTS
Make and share this Raspberry Crescent Twists recipe from Food.com.
Provided by Courtly
Categories Breakfast
Time 35m
Yield 8 twists
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2 inch rectangle, firmly pressing perforations to seal.
- Spread raspberry filling on 1 dough rectangle to within 1/2 inches of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
- Bake at 375°F for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
- Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.
Nutrition Facts : Calories 133.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 14.2, Sodium 154.7, Carbohydrate 22.8, Fiber 1.4, Sugar 8.7, Protein 3.3
CHOCOLATE RASPBERRY CRESCENT RING
[DRAFT]
Provided by Food Network
Time 40m
Yield 6 Servings
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350°F. Spray large unrimmed cookie sheet with baking spray with flour. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) 2. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough. 3. Starting with 1 long side of rectangle, roll up; pinch edge to seal. 4. With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring. 5. Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter. 6. Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/4 cup water; bring to a boil over medium-high heat. Break up berries with spatula or wooden spoon if frozen together. Continue to cook 5 minutes, stirring frequently, until berries burst and mixture begins to boil vigorously. Combine cornstarch and 1/4 cup water in a small bowl. Stir into boiling mixture and continue to cook 2 minutes, or until mixture is very thick. Strain sauce through fine mesh strainer. Spoon 1/4 cup sauce over warm crescent ring. Serve with remaining sauce.
- Nutritional information (amount per servings): Total Calories: 270, Sodium 290mg, Fat: 11g, Carbohydrates: 41g, Cholesterol: 0mg, Protein: 4g, Fiber: 4g
CINNAMON CRESCENT TWISTS
This is a true "twist" on an old favorite, refrigerated crescent rolls. You'll love how tasty they are and how fast they come together. Ruth Vineyard - Plano, Texas
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Separate crescent roll dough into four rectangles; press seams to seal. In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles. Starting from a long side, cut each rectangle into eight strips. Twist each strip several times; seal ends together., Place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.
Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 128mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MIMI'S SOUR CREAM TWISTS
I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again.
Provided by Mimi in Maine
Categories Yeast Breads
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat sour cream to lukewarm and cool some.
- Mix yeast and 1/4 cup warm water to proof.
- Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
- Gradually add the other 2 cups flour--mixing well.
- Rise once till doubled.
- On a floured board roll into a 6"x24" rectangle.
- Brush with the second 2 tablespoons soft butter.
- Mix the filling together and spread over half of the rectangle.
- Fold over the other half of the dough--lengthwise.
- Cut 24 1" strips.
- Twist and place on a greased sheet.
- Let rise till doubled.
- Bake at 375 degrees for 12-15 minutes, but don't overbake.
- Remove from baking sheet and drizzle glaze over them.
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RASPBERRY CRESCENT TWISTS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (18)Category BreakfastServings 8Total Time 35 mins
- If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
- Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
- Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
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