We like using blackberries, marionberries or a mixture of berries in this quick and easy pastry. Best of all, it starts with a mix!
—TRESSA NICHOLLS SANDY, OR
PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 12 SERVINGS
2 cups biscuit/baking mix
1 package (3 ounces) cream cheese, cubed
1/4 cup cold butter, cubed
1/3 cup 2% milk
1 1/4 cups fresh raspberries
3 tablespoons sugar
1/4 cup vanilla frosting
1. Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
2. On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon the raspberries down center third of dough; sprinkle with sugar.
3. On each long side, 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.
4. Bake 15-20 minutes or until golden brown. Remove pastry to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high 5-10 seconds or until of desired consistency; drizzle over pastry.