Lemon Blossom Twists

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  • 1 package dry yeast
  • 3 tablespoons sugar
  • 1/4 cup warm water (105 to 115 degrees F)
  • 1 egg
  • 3/4 cup sour cream at room temperature
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda

Lemon Blossom Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 small box instant vanilla pudding mix
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice

Lemon Blossom Frosting

  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons butter


  1. Pastry: Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream. Mix well.
  2. Combine flour, salt and baking soda; add to yeast mixture, mixing well. Turn out dough on a floured surface; roll to a 20 x 8-inch rectangle. Spread Lemon Blossom Filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges. Cut into 4 x 1-inch strips. Twist each strip once and place on greased baking sheets.
  3. Bake at 375 degrees F for 12 to 15 minutes.
  4. Frost with Lemon Blossom Frosting while still warm.
  5. Lemon Blossom Filling: Mix all of the ingredients together.
  6. Lemon Blossom Frosting: Mix all of the ingredients together.

Yield: 20 rolls

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