Lemon Blossom Twists

Ingredients and Instructions

Lemon Blossom Filling

8 ounces cream cheese, softened

1 (3 3/4 ounce) box lemon instant pudding mix

2 tablespoons water

2 teaspoons lemon juice

1 egg

Combine all ingredients; stir until smooth. Yields 2/3 cup.

Dough

1 package dry yeast

3 tablespoons granulated sugar

1/4 cup warm water (105 to 115 degrees F)

1 egg

3/4 cup commercial sour cream (at room temperature)

About 2 3/4 cups all−purpose flour

1 teaspoon salt

1/8 teaspoon baking soda

Lemon Blossom Filling

Lemon Blossom Frosting

Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well.

Combine flour, salt and baking soda; add to yeast mixture, mixing well. Turn out dough onto 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, and cut into 4 x 1−inch strips. Twist

each strip once and place on greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes.

Frost with Lemon Blossom Frosting while warm. Yields 20 rolls.

Lemon Blossom Frosting

1 1/2 cups sifted confectioners' sugar

2 tablespoons lemon juice

1 tablespoon butter, softened

Combine all ingredients; stir until smooth.