This is the first homemade pastry I've made - yummy! It's sort of a cheater recipe, but it was still lots of fun. Too bad there's really no redeeming nutritional value. I didn't have raspberry preserves, so I used raspberry syurup instead, didn't turn out as well as it could have, the consistancy was way off, but still not bad. I'm excited to try this again the "right" way. The pastry doesn't have to look perfect, once you drizzle the glaze over it, it looks very nice.
- 2 cups Bisquick mix
- 3 oz cream cheese
- 1/4 cup butter
- 1/3 cup milk
- 1/2 cup raspberry preserves
Glaze:
- 1 cup powdered sugar
- 1/4 tsp almond extract
- 1/4 tsp vanilla
- 1 TBS milk
- Preheat oven to 425
- Measure bisquick into a medium bowl. Cut in cream cheese and butter. Stir in milk. On a lightly floured surface, lightly knead the dough 10-12 times. Roll dough into a 12"x8" rectangle. Turn onto a lightly greased cookie sheet.
- Spread raspberry preserves onto the center 1/3 of dough. Make 2 1/2" cuts at 1" intervals along the long sides. Fold strips over filling.
- Bake 12-15 minutes, or until lightly browned. While pastry is cooking, combine ingredients for glaze. After pastry has cooled slightly, drizzle with glaze.
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