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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cream Cheese Twists Recipe

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This recipe for Cream Cheese Twists is from The Laura Lou Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boxes (17 1/4 oz) puff pastry sheets
8 oz. cream cheese, room temp
6 T. sugar
1 egg

Topping:
1 tsp. cinnamon mixed with white sugar

Icing:
1 c. powdered sugar
1-2 T. milk
Extra powdered sugar
Directions:
Directions:
Lay each 3rd puff pastry on sheet of waxed paper to thaw (20-30 min). Meanwhile, combine cream cheese, 6 T. sugar, egg and vanilla. Mix until creamy.
Mix powdered sugar and milk in another bowl, beating until smooth.

Preheat oven to 400º. Cut each piece of dough where fold lines are. Spread one piece of dough with 1/4 c. cream cheese mix, spreading to edges. Lay one of the other pieces of dough on top of cream cheese.
Cut lengthwise through both layers of dough and cream cheese filling every 1/2 inch, making 8 strips.
Twist each strip twice and lay on a parchment paper-lined cooking sheet. Repeat with remaining dough until all 16 twists are lined up on 2 separate baking sheets.
Sprinkle twists lightly with cinnamon and sugar mix. Refrig. remaining cream cheese in covered dish. It will keep 2 weeks; can be used as a surprise filling for brownies, muffins, nut bread, coffee cakes.

Bake twists 14-16 min. or until light golden brown.
Remove from baking sheets to cooling rack.
Drizzle with glaze. Then sift powdered sugar over top of each.
Make petite version (half length) for a brunch. Best when warm.

 

 

 

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