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Lemon Diamonds
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
1 package active dry yeast
1/4 cup warm water (105-115 degrees)
3/4 cup buttermilk
3 tablespoons butter or margarine, softened
1 egg
2 1/4 - 2 3/4 cups bread flour, divided
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt

Filling:
8 ounces reduced fat cream cheese, softened
1/4 cup sugar
3 tablespoons flour
1 egg white
1/2 teaspoon fresh grated lemon peel
1 tablespoon lemon juice
1/3 cup peach or apricot preserves

Instructions
In large bowl, dissolve yeast in water. Over low heat, melt butter in buttermilk;
add to yeast mixture. Add egg, 1 1/4 cup flour, sugar, baking powder and
salt. Mix 30 seconds on low speed. Beat 2 1/2 minutes on medium speed.
 

 


Stir in remaining flour as needed to make a soft, slightly stick dough. On
floured board, knead dough 2 to 3 minutes until smooth. Cover and let rest
15 minutes. In medium bowl, beat cream cheese and sugar until fluffy. Add flour,
egg white, lemon peel and lemon juice; beat until blended.

On lightly floured board,
roll dough into 15-inch square. Cut into 25 squares. Put 1 tablespoon lemon filling
in the center of each square. To form diamonds, bring 2 diagonally opposite corners
to center of square and pinch together; twist slightly. Place on baking sheet coated
with non-stick spray. Let rise until doubled, about 1 hour. Bake 15 minutes at
375 degrees or until golden brown. While still hot, brush with preserves. Makes 25.
(Can substitute with 1 1/2 pounds frozen dough.)

Nutritional Information
Each roll provides approximately 109 calories, 3g protein, 16.8g carbohydrates, 3.4g fat, 0.4g fiber,
17.5mg cholesterol, 0.8mg iron, 160mg sodium.