Lemon Blossom Twists Recipe

Ingredients:

8 ozs of cream cheese; at room temperature
A box of pudding mix (lemon, 3 & 3/4 oz)
2 Tbsps of water
1 pc of egg
2 Tbsps of lemon juice
3/4 c of all purpose flour
1/8 tsp of baking soda
1 pkg of yeast (dry)
3 Tbsps of sugar (granulated)
1/4 c of water (warm, 105-115 degrees-F)
1 pc of egg
1 tsp of salt
3/4 c of sour cream (commercial); softened
1.5 c of powdered sugar; sifted
1 Tbsp of butter; at room temperature
2 Tbsps of lemon juice

Instructions:

For the filling, combine cream cheese, pudding mix, water, lemon juice and egg. Blend ’til smooth. Makes two-thirds cup. Set aside

Pour sugar and yeast in the warm water into a large-sized bowl. Mix in cream and sugar. Blend well ’til yeast completely dissolves.

Combine salt, soda and flour. Blend this to the yeast-sugar mixture. Transfer the dough over a lightly-floured work table and roll out on 20 by 8 inch rectangle. Fill the middle of dough spreading filling into a lengthwise manner.

Fold the sides over the center, overlapping the edges slightly. Cut dough to 4 by 1 inch strips. With hands, twist strip only once.

Set them on a greased cookie sheet. Bake for 12-15 minutes at a oven temperature of 375 degrees-F.

For the frosting, combine powdered sugar, lemon juice and butter ’til smooth. Top each rolls while still warm. Makes about twenty rolls.

>> Lemon Blossom Twists Recipe