Recipe Image

Cherry Twists

  • Intermediate
  • 48 twists
  • 30 min
Baking Success Or Baking Mess


3-3/4 to 4-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1 teaspoon salt
1/4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs
Cherry Nut Filling
2/3 cup finely chopped dried cherries
1/2 cup finely chopped walnuts
2 tablespoons sugar
Almond Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
1 teaspoon almond extract


Combine 1-1/4 cups flour, undissolved yeast, sugar, and salt in large mixer bowl. Heat water, sour cream, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.

Divide dough in half, returning half to refrigerator. Roll remaining dough to 12 x 8-inch rectangle using sugar instead of flour on surface. Sprinkle with half of Cherry Nut Filling, pressing filling lightly into dough. Fold dough in half; pinch seam to seal. Roll to 12 x 6-inch rectangle; cut into 24 strips, 6 inches long and 1/2–;inch wide. Twist each strip 3 to 4 times; place on greased baking sheet. Repeat with remaining dough, sugar, and filling.

Bake at 375oF for 15 to 18 minutes or until very lightly browned, watching closely to prevent burning. Remove from sheets; cool on wire rack. Drizzle with Almond Glaze.

Cherry Nut Filling: Combine cherries, walnuts, and sugar in a medium bowl. Stir to blend.

Almond Glaze: Combine powdered sugar, milk, and almond extract in a small bowl. Stir until smooth.

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