 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
Bake up these lovely raspberry ribbons the next time youâre looking for a sweet pastry to include on your holiday dessert platter.Jane Ozment, Purcell, Oklahoma 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:
1. 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.
2. Add eggs and extract; beat until smooth. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate for 2 hours.
3. For filling, combine the raspberries, walnuts, sugar and lemon peel; set aside. In a microwave, melt jam.
4. 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.
5. Bake at 375° for 15-18 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: 2 dozen.
|
|