How's your holiday planning going? I've made it home to the Bahamas but I'm currently in the middle of a Christmas maze and I'm not doing well. In the past two hours I knocked over two reindeer and broke some antlers (R.I.P.). Then I proceeded to trip over Santa and his sleigh, which had been placed on the floor. My mom might have a holiday decorating problem.
When I'm not navigating the labyrinth of Christmas decorations in my house, I'm otherwise trying to get back into baking. I made cookies last month and that's been the inspiration for me to get back in the kitchen and fire up the oven. I admit that this is sort of "baking" because I'm not making the dough for these crescent rolls, but still, I am making the filing and putting lots of love in there for ya.
My friend had a holiday party last weekend and I made these to go on the dessert table. However, these could also be used as hors d'ouevres or even as breakfast treats. If you enjoy cheese danishes, then this will be something you will want to make. Since we're working with pre-made dough, it's also super quick. This means I'll be making these exactly 20 more times this year. "You're welcome" to all my family and friends.
Lemon Cheesecake Crescent Rolls
makes 8 crescents
For the Crescents:
- 1 package 8 count refrigerated crescent rolls
- 4 ounces cream cheese, cold
- 2 tablespoons granulated sugar
- 1/4 teaspoon lemon extract
- zest of 1/2 lemon
For the Glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoon lemon juice
- zest of 1/2 lemon
1) Preheat oven to 375 degrees
2) FIn a medium mixing bowl, add the cream cheese, sugar, lemon extract, and lemon zest. Mix well to incorporate.
3) Open the crescent roll dough and roll it out. Separate the triangles. Spoon cream cheese filling onto the wider end of the triangles.
4) Gently roll the dough up, starting from the wider end and moving toward the smaller end. Once the croissant is rolled up, tuck the corners in and shape into a crescent.
5) Place the croissants on a baking sheet lined with parchment paper. Bake for 12-14 minutes or until golden brown.
6) Allow the croissants to cool on a wire rack.
7) Once cooled, combine all the ingredients for the glaze in a medium bowl and mix until smooth.
8) Drizzle the glaze evenly over the cooled rolls.
--recipe from Lemon Tree Dwelling