Raspberry Pastry Twists

Name: Raspberry Pastry Twists
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

9 ingredients

4 steps

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

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. Refrigerate overnight.
2

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.
3

Place on parchment-paper lined
4

. 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.