Raspberry Pastry Twists

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 large egg yolks
• 2-1/2 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 6 tablespoons raspberry cake and pastry filling, divided
• 2 tablespoons whole milk, optional
• Coarse sugar, optional

1. In a large bowl, beat cream cheese and butter until fluffy. Beat in egg yolks. In another bowl, mix the flour, confectioners' sugar and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate overnight.
2. Remove from the refrigerator 1 hour before rolling. On a lightly floured surface, roll one portion of dough into a 12x8-in. rectangle. Spread 3 tablespoons filling widthwise over half of the dough. Fold dough in half over filling. Cut widthwise into sixteen 1/2-in. strips. Twist each strip three times; pinch unfolded ends to seal.
3. Place on parchment-paper lined
4. . If desired, lightly brush tops with milk and sprinkle with coarse sugar. Repeat with remaining dough and filling. Bake at 375u0b0 for 15-17 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool.

cream cheese, butter, egg yolks, flour, sugar, salt, raspberry cake, milk, sugar

Taken from www.tasteofhome.com/recipes/raspberry-pastry-twists/ (may not work)