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2/3 cup golden raisins
1/2 cup + 2 tbsp raspberry all-fruit preserves
3 tbsp. slivered almonds
4 tbsp sugar
1 tsp. ground cinnamon
1 cup whole grain pastry flour
1/2 cup reduced fat cream cheese, at room temperature
1 tbsp. butter, at room temperature
Preheat the oven to 350F. Coat 2 large baking sheets with cooking spray.
In a small bowl, mix the raisins, preserves, and almonds.
In a cup, mix 2 tbsp. of the sugar and the cinnamon. Set both aside.
In a large bowl, combine the flour, cream cheese, butter, and the remaining 2 tbsps sugar.
Using an electric mixer on medium speed, beat well.
Divide the dough in half.
Sprinkle half of the sugar mixture on a work surface.
Place half of the dough on top.
Roll into an 11"x7" rectangle. Spread half of the raisin mixture over the surface. Starting at a long side, roll up tightly. Pinch to seal. Repeat to use the remaining sugar mixture, dough, and filling.
Cut the rolls into 1/2" thick slices. Place, cut side down, on the prepared baking sheets, leaving about 1/2" between slices.
Bake 1 sheet at a time for 12 to 14 minutes, or until golden. Cool on a rack for 2 minutes.
Remove from the sheet and place on the rack to cool completely.
Makes 44
1/2 cup + 2 tbsp raspberry all-fruit preserves
3 tbsp. slivered almonds
4 tbsp sugar
1 tsp. ground cinnamon
1 cup whole grain pastry flour
1/2 cup reduced fat cream cheese, at room temperature
1 tbsp. butter, at room temperature
Preheat the oven to 350F. Coat 2 large baking sheets with cooking spray.
In a small bowl, mix the raisins, preserves, and almonds.
In a cup, mix 2 tbsp. of the sugar and the cinnamon. Set both aside.
In a large bowl, combine the flour, cream cheese, butter, and the remaining 2 tbsps sugar.
Using an electric mixer on medium speed, beat well.
Divide the dough in half.
Sprinkle half of the sugar mixture on a work surface.
Place half of the dough on top.
Roll into an 11"x7" rectangle. Spread half of the raisin mixture over the surface. Starting at a long side, roll up tightly. Pinch to seal. Repeat to use the remaining sugar mixture, dough, and filling.
Cut the rolls into 1/2" thick slices. Place, cut side down, on the prepared baking sheets, leaving about 1/2" between slices.
Bake 1 sheet at a time for 12 to 14 minutes, or until golden. Cool on a rack for 2 minutes.
Remove from the sheet and place on the rack to cool completely.
Makes 44