Save on Pinterest

Walnut Raspberry Ribbons

Total Time

Prep: 30 min. + chilling Bake: 15 min. + cooling


2 dozen

Bake up these lovely raspberry ribbons the next time you’re looking for a sweet pastry to include on your holiday dessert platter.—Jane Ozment, Purcell, Oklahoma
Walnut Raspberry Ribbons Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 4-1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup butter, cubed
  • 1/2 cup water
  • 1/2 cup evaporated milk
  • 2 large eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 cup fresh raspberries
  • 1 cup chopped walnuts
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/2 cup seedless raspberry jam
  • Confectioners' sugar


  1. In a large bowl, combine 3 cups flour, brown sugar, yeast and salt. In a small saucepan, heat the butter, water and milk to 120°-130°. Add to dry ingredients; beat just until moistened.
  2. Add eggs and extract; beat until smooth. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate for 2 hours.
  3. For filling, combine the raspberries, walnuts, sugar and lemon zest; set aside. In a microwave, melt jam.
  4. Turn dough onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; spread each with jam and sprinkle with filling. Fold dough in half lengthwise; cut each rectangle into 12 strips. Twist strips at center; place on greased baking sheets.
  5. Bake at 375° for 15-18 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar.
To Make Ahead: Prepare dough as directed. Cover and refrigerate overnight. Fill and bake as directed.

Recommended Video