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Raspberry Twists

Raspberry Twists




24 twists


1 hour 10 minutes


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  • 6 to 6-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
  • 3/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 cups milk
  • 1/4 cup water
  • 1/4 cup butter OR margarine
  • 3 eggs
  • 1 can (12 ounces) raspberry cake and pastry filling
  • Sliced almonds, toasted (optional)
  • Shredded coconut (optional)


  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1 teaspoon almond extract



  1. Combine 2 cups flour, undissolved yeast, sugar and salt in large mixing bowl. Heat milk, water and butter until very warm (120° to 130°F). Gradually add liquids to flour mixture and beat on medium speed of electric mixer for 1 minute. Add eggs and continue to beat on medium speed for 3 minutes. Add enough remaining flour to make a soft dough. Turn onto a floured surface and knead 8 to 10 minutes until smooth and elastic. Cover and let dough rest 10 minutes.
  2. Divide dough into 2 equal portions. Roll each portion into a 12-inch square. Spread 1/2 of raspberry filling on half of each square. Fold top half of square over onto filling. Cut into 1-inch strips. Twist and place on greased baking sheet. Repeat with remaining dough. Cover and let rise until double, about 1 hour. Bake 15 to 20 minutes at 350°F. Cool 15 minutes on a wire rack and drizzle with frosting. Garnish with sliced almonds and shredded coconut, if desired.
  3. For frosting, combine powdered sugar, milk and almond extract until smooth and of desired consistency.


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