Flaky crescent rolls filled with a creamy lemon cheesecake filling and topped with a light glaze—a quick and easy treat that’s both refreshing and indulgent!
Ingredients:
1 package (8 ounces) crescent roll dough
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
For the Glaze:
1/2 cup powdered sugar
1-2 tablespoons fresh lemon juice
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, beat together the cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Unroll the crescent dough and separate it into triangles. Place a spoonful of the lemon cheesecake filling at the wide end of each triangle, then roll up each triangle from the wide end to the tip.
Place the filled crescents on the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
While the rolls are baking, make the glaze by whisking together powdered sugar and lemon juice until smooth.
Once the crescent rolls are done, let them cool for a few minutes, then drizzle with the lemon glaze before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 150 kcal | Servings: 8 rolls