Description
Flaky crescent rolls filled with tangy lemon custard and creamy cheesecake filling, baked to golden perfection and perfect for a bright dessert or brunch treat.
Ingredients
Scale
- 1 package (8 oz) crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup lemon curd
- 1 egg yolk
- 1 tsp lemon zest (optional, for extra zing)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat together cream cheese, granulated sugar, vanilla extract, egg yolk, and lemon zest until smooth.
- Unroll crescent dough and separate into triangles.
- Spread about 1 tsp of cream cheese mixture onto each triangle, leaving a small border around the edges.
- Add a small dollop (about 1/2 tsp) of lemon curd on top of the cream cheese layer.
- Roll up each crescent triangle from the wide end to the tip and place on the baking sheet.
- Bake for 10–12 minutes, or until golden brown and puffed.
- Allow to cool slightly before dusting with powdered sugar and serving.
Notes
- For an extra lemony flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- These are best served warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 10g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg