I am a very sentimental person that LOVES tradition, and this is one of those traditional Easter Sunday Brunch treats! What says spring better than Raspberries and Lemons! Whip these up for your family breakfast of brunch on Easter and start your own family tradition for years to come! Here’s a secret, easier version…… make with Pilsbury large flaky crescent rolls! Although I still prefer the homemade version, it will work when you are pressed for time!
Raspberry Lemon Pastry with Lemon Glaze
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
- Rolls:
- 1 Tablespoon active dry yeast
- ½ cup granulated sugar
- 3 eggs, beaten
- 1 cup lukewarm water
- ½ cup butter, melted
- ½ teaspoon salt
- 4 cups all-purpose flour
- Raspberry mixture: ( Mix these 3 ingredients together)
- 12 fresh Raspberries, crushed
- 2 Tbsp. granulated sugar
- 1 tsp. lemon juice
- Sugar mixture:
- 1 cup granulated sugar
- Zest of 2 large lemons (mix lemon zest with sugar}
- 1 stick butter, melted
- Lemon Glaze:
- 1 C powdered sugar
- 1 Tbsp melted butter
- 2 Tbsp lemon juice
Instructions
- Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
- Add 4 cups of all-purpose flour.
- Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. Do not knead the dough.
- Turn out dough on a lightly floured surface and divide in half.
- Roll each half of dough into a circle about ⅛' thick.
- Brush with additional melted butter and cut into 8 pieces, like a pizza.
- Add 1 tsp of Raspberry mixture to middle of wide end and roll, start rolling from wide end.
- Let these sit for 45 minutes to rise.
- Dip each roll in melted butter and roll in sugar zest mixture
- Bake in oven at 375 degrees F for 10 minutes
- Mix together all ingredient left for lemon glaze and drizzle over hot rolls
Leave a Reply