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Strawberry Twists with Lemon Cream Cheese Glaze

Strawberry Twists with Lemon Cream Cheese Glaze are sure to become your new favorite addition to Sunday brunch! A homemade strawberry filling makes these twists extra special and delicious and the lemon cream cheese glaze is going to knock your socks off! | Mom On Timeout
Prep Time2 hrs
Cook Time8 mins
Total Time2 hrs 8 mins
Course: Breakfast
Cuisine: American
Keyword: strawbery twists with lemon cream cheese glaze
Servings: 24 twists
Calories: 220kcal
Author: Trish - Mom On Timeout

Ingredients

Strawberry Filling

  • 2 cups diced fresh strawberries
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tbsp corn starch

Twists

  • 4 cups all purpose flour 4 to 4.5 cups
  • 2 1/4 tsp active dry yeast
  • 1 3/4 cups Almond Breeze Almondmilk
  • 1/2 cup instant mashed potato flakes
  • 6 tbsp butter cubed
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 2 eggs room temperature

Lemon Cream Cheese Glaze

  • 4 oz cream cheese softened
  • 1/4 cup butter softened
  • 1/2 tbsp lemon juice
  • 2 tbsp Almond Breeze Almondmilk 2 to 3 tbsp
  • 1 tbsp lemon zest
  • 2 cups powdered sugar 2 to 3 cups

Instructions

Strawberry Filling

  • Stir the strawberries and sugar together in a small saucepan over medium-low heat for 5 minutes or until sugar dissolves. Stir in lemon juice and corn starch. Turn heat to medium and heat for another five minutes, stirring frequently, until the filling has noticeably thickened.
  • Remove from heat and transfer to a heat safe container, like a glass canning jar, and refrigerated until needed.

Twists

  • In a large mixing bowl, combine 1 1/2 cups flour and the yeast. Set aside.
  • In a medium saucepan, heat the almondmilk, potato flakes, butter, sugar and salt until it reaches between 120F - 130F. I use my favorite digital candy thermometer to make sure I get it right on the money.
  • Add the heated mixture and two eggs to the flour and yeast mixture and beat on low speed for 30 seconds, scraping down the sides of the bowl as necessary.
  • Stir in as much flour as you can by hand or by using the "stir" setting on your mixer.
  • Lightly flour a cutting board or other solid surface. Knead dough for about 5 minutes using additional flour as needed to keep the dough from sticking.
  • The dough should be smooth and elastic. Divide the dough in half.
  • Lightly grease two medium bowls (I like to use butter). Place half of the dough in each bowl, turning the dough over once to grease the top of the dough.
  • Cover the bowls with plastic wrap and let rise until doubled in size - about an hour.
  • Meanwhile, line two large baking sheets with parchment paper.
  • Roll out half of the dough at a time into a 12-inch x 8-inch rectangle.
  • Spread half of the chilled strawberry filling down one half of the rectangle. (Picture above.)
  • Pull the other half of the dough over the filling and press ends to seal.
  • Cut into twelve even strips and place on parchment lined baking sheets.
  • Repeat with remaining half of dough and filling. Cover and let rise for another 30 minutes or so, or until nearly doubled in size again.
  • Preheat oven to 375F.
  • Bake for 8-12 minutes or until golden brown.
  • Drizzle lemon cream cheese glaze on top and serve warm.
  • Store leftovers in an airtight container.
  • Gently twists each strip

Lemon Cream Cheese Glaze

  • Beat the cream cheese and butter together until light and fluffy. Beat in the lemon juice, milk and lemon zest. Beat the powdered sugar in one cup at a time until desired consistency is reached.

Nutrition

Calories: 220kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 187mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg