Ingredients:
• Refrigerated crescent roll dough: 1 can (8 count)
• Cream cheese: 115g (4 oz), softened
• Granulated sugar: 2 tbsp
• Fresh lemon juice: 1.5 tbsp (for the glaze) + 1/2 tsp (for the filling)
• Lemon zest: from 1 lemon
• Powdered sugar: 1 cup (for the glaze)
• Melted butter: 1 tbsp
Preparation:
1. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
2. In a medium mixing bowl, beat the softened cream cheese, granulated sugar, half of the lemon zest, and lemon extract (or 1/2 tsp lemon juice) until smooth and creamy.
3. Unroll the crescent roll dough and separate it into 8 triangles.
4. Spoon about 1 tablespoon of the lemon cheesecake filling onto the wider end of each triangle.
5. Carefully roll up the dough starting from the wide end to the point. Gently pinch the edges to keep the filling enclosed.
6. Place the rolls on the prepared baking sheet, brush lightly with melted butter, and bake for 12-15 minutes or until golden brown.
7. Make the glaze: in a small bowl, whisk together the powdered sugar, 1.5 tbsp lemon juice, and the remaining lemon zest until smooth.
8. Allow the rolls to cool slightly, then drizzle the lemon glaze generously over the top.
Bon appétit! ❤️
• Refrigerated crescent roll dough: 1 can (8 count)
• Cream cheese: 115g (4 oz), softened
• Granulated sugar: 2 tbsp
• Fresh lemon juice: 1.5 tbsp (for the glaze) + 1/2 tsp (for the filling)
• Lemon zest: from 1 lemon
• Powdered sugar: 1 cup (for the glaze)
• Melted butter: 1 tbsp
Preparation:
1. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
2. In a medium mixing bowl, beat the softened cream cheese, granulated sugar, half of the lemon zest, and lemon extract (or 1/2 tsp lemon juice) until smooth and creamy.
3. Unroll the crescent roll dough and separate it into 8 triangles.
4. Spoon about 1 tablespoon of the lemon cheesecake filling onto the wider end of each triangle.
5. Carefully roll up the dough starting from the wide end to the point. Gently pinch the edges to keep the filling enclosed.
6. Place the rolls on the prepared baking sheet, brush lightly with melted butter, and bake for 12-15 minutes or until golden brown.
7. Make the glaze: in a small bowl, whisk together the powdered sugar, 1.5 tbsp lemon juice, and the remaining lemon zest until smooth.
8. Allow the rolls to cool slightly, then drizzle the lemon glaze generously over the top.
Bon appétit! ❤️