Lemon Cheesecake Crescent Rolls (Print Version)
# Ingredients:
01 -
1 can (8 oz) refrigerated crescent roll dough
02 -
8 oz cream cheese, softened
03 -
1/4 cup granulated sugar
04 -
1 tablespoon lemon zest
05 -
2 tablespoons lemon juice
06 -
1/2 teaspoon vanilla extract
07 -
1/4 cup powdered sugar (for dusting)
08 -
1/4 cup lemon curd (optional, for drizzling)
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
02 -
Unroll the crescent roll dough and separate it into individual triangles. Lightly flour the work surface and your hands if the dough sticks.
03 -
In a mixing bowl, combine softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy. Use a hand mixer for quicker results or a spoon or spatula if unavailable.
04 -
Spread two tablespoons of the filling onto each crescent triangle, leaving a small border around the edges to prevent leakage.
05 -
Roll up each crescent triangle starting from the wider end. Roll gently but firmly to avoid the filling escaping.
06 -
Place the rolls on the prepared baking sheet, leaving space between them for even baking.
07 -
Bake in the preheated oven for 11-13 minutes, or until the tops are golden brown and slightly crisp.
08 -
Remove from the oven and let cool for a few minutes before dusting with powdered sugar. Optionally, drizzle with lemon curd for additional flavor. Serve warm or at room temperature.
# Notes:
01 -
Softening cream cheese ensures a smoother filling texture. Allow it to sit at room temperature for 30 minutes or microwave it briefly to achieve softness.
02 -
For even baking, rotate the baking sheet halfway through the bake time if necessary.
03 -
Avoid overfilling to prevent leakage during baking. Stick to the recommended two tablespoons of filling per crescent roll.