|I made two loaves - one with the alternating flaps, the top is just the sides folded together lengthwise|
|Much easier to alternate folds than to cut in long strips and braid|
I modified this to make it healthier and easier. And basically because I view recipe directions as suggestions, or figure I can do better (or I goofed.)
To start, I used the Heart Smart Low Fat Bisquick and Neufchatel cream cheese and skim milk instead of 2%. And reduced the amount of butter to 2 tablespoons I also divided and made two loaves. not only to test different methods to enclose those yummy raspberries and cream cheese, but to make them more manageable to bake and store. You could also take the opportunity to try two different fruits - for instance, make the other blueberry. Or with peaches. I cut back the sugar and oomped up the flavor with a sprinkling of Penzeys Vanilla Sugar over the fruit and cream cheese center before enclosing. Instead of frosting, I mixed and drizzled confectioner's sugar and milk and topped with a handful of toasted sliced almonds.
I liked the idea you could use Bisquick and have it done much faster than traditional yeast coffee cakes, making this a great go-to recipe for quick weekend breakfasts. Click on the earlier link for the original recipe, here is my modified recipe. . .
2 cups biscuit/baking mix - Heart Smart Low Fat Bisquick
1 package Neufchatel reduced fat cream cheese, cubed
2 tablespoons cold butter, cubed
1/3 cup skim milk
1/2 teaspoon almond extract
1-1/4 cups fresh raspberries
Sprinkling of sugar - try Penzeys Vanilla Sugar
1/4 cup confectioners sugar, with approximately 1 tablespoon milk to make a drizzle.
Place biscuit mix in a large bowl. Cut in half the package cream cheese and butter until mixture resembles coarse crumbs. Stir in enough milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
On a greased baking sheet, divide and roll dough into 9-in. x 12-in. rectangles. Spoon raspberries down center third of dough; drop/add remaining cream cheese sprinkle with sugar.
Cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends. Or fold ends in or cut alternating strips and fold over.
Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a small bowl, combine confectioner's sugar and milk to desired consistency; drizzle over pastry. Yield: 12 servings, depending upon appetite.