If you’re looking for a quick, easy dessert recipe that your family and friends will love, Ruthie’s Fanciful Raspberry Ribbons is just the thing. You’ll be surprised how quickly this recipe comes together!
The other day my friend Ruthie came over to help me bake. As we were chatting away in the kitchen, she iced an entire cake within an hour! When I asked her what her secret was, she smiled and said “It’s really simple: pour all of the ingredients into a bowl and stir.” And with that one sentence she had won me over forever.
How to make Ruthie’s Fanciful Raspberry Ribbons
Raspberry Ribbon is a quick and easy dessert that will be loved by friends and family. This recipe is great for making in advance because it needs to chill before serving so it’s perfect for parties or get togethers with your closest friends!
- 1 cup butter, softened
- 2 ½ cups all-purpose flour
- <½ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg, slightly beaten
- Seedless raspberry jam or jelly
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Cream together butter, sugar, salt, vanilla extract and egg until light in color.
- Stir in flour gradually at first (about two cups) then add one more cup of flour.
- Knead dough by hand on a lightly floured surface or use food processor for less than 30 seconds and knead just enough times so it becomes smooth but not sticky. Roll out into an 18 x 12 inch rectangle about ⅛-inch thick that is long along the short edge of your work area instead of across the length as you would normally do if rolling dough like this from left to right which will make cutting triangles easier after chilling). Cut off six strips vertically down the length of the dough. Cut across these strips to make 12 ribbons that are about an inch wide by 18-inches long each.
- Place on prepared baking sheet and bake for 15 minutes or until lightly browned at the edges. Remove from oven and let cool for five minutes before handling as they will be too hot to handle otherwise. Roll up individually in a clean dish towel so one end is tucked under with the other end folded over it, then roll into a tight spiral shape making sure you don’t press down any where there might still be some warm filling inside which could cause moisture to seep out when cooled while cooling completely on wire racks or parchment paper lined cookie sheets.
- Right after being rolled, fill mezzaluna or pastry bag with raspberry jam. Twist the end of one ribbon and poke about a half inch hole in the center, then squeeze a small amount of filling out through it (about enough to cover one-third).
- If you’re not going for perfect spirals on your first try, don’t worry! It might take some practice but will get easier over time as you become more comfortable handling them.
- Repeat this process until all 12 ribbons have been filled both vertically and horizontally.
- To serve: Slice each spiral into four pieces using mezzaluna knife held at an angle so that blade doesn’t touch table surface when cutting (this helps prevent slices from sticking) and place two pieces next to each other on plate .
- Finish: Garnish with fresh berries and a raspberry or two.
I hope my Raspberry Ribbon recipe has given you some delicious inspiration for an easy yet elegant dessert to share with your friends and family. For a fun twist on this classic, add in a scoop of vanilla ice cream or top it off with whipped cream! If you’re looking for more dessert ideas, Rosemary Roasted Vegetable Savory Bread Pudding won’t let you down. Happy cooking!
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