Mother's Day Recipes

Lemon Blossom Twists

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Yield: 20 rolls

Ingredients

Pastry

  • 1 package dry yeast
  • 3 tablespoons granulated 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

Instructions

Pastry

  1. 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.

Lemon Blossom Filling

  1. Mix all of the ingredients together.

Lemon Blossom Frosting

  1. Mix all of the ingredients together.


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