I am a complete carboholic. I ignore the gluten free advice given by health specialtists. I just can't help myself. I grew up in a bakery, my parents are bakers, do not take bread away from me. As a result of my dough cravings I often have odds and ends of dough lying around that I've frozen. These raspberry twists are a great way to use up any leftover bread or pizza dough you may have lying around. If you are using frozen dough make sure you take it out well in advance of making the recipe and let it rise up to double the size before you roll it out.
1 lb dough
4 oz cream cheese, softened
2 tsp sugar
1 cup fresh or frozen raspberries
1 tsp orange or lemon zest
1/2 cup icing sugar
4 tsp water
1/2 tsp orange or lemon zest
Preheat your oven to 350 degrees Fahrenheit. Line a pan with parchment paper.
In a bowl, combine the softened cream cheese, lemon or orange zest and sugar. Mix until smooth. Add the raspberries and fold in keeping some raspberries intact.
Roll your dough into a rectangle about 1/4 of an inch thick. Spread the mixture all over the dough. Fold the dough in half lengthwise. Cut into 1 inch strips, make one twist in the middle and place on your pan. Cover and let rise again.
Bake for approximately 20 minutes until lightly browned.
Set aside to cool while you make the icing.
To make the icing combine the icing sugar, water and zest in a bowl. Mix until smooth.
Drizzle the icing over the twists.