North Dakota Wheat Commision

Previous | Next 34 of 45

Print | 3X5 | 4X6 | Full Page |

Lemon Diamonds

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

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

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.
Return to Main Site