Description
Buttery, flaky crescent rolls filled with a luscious lemon cheesecake center and dusted with powdered sugar. These rolls are quick to make, beautiful to serve, and taste like sunshine in pastry form.
Ingredients
Scale
1 can refrigerated crescent roll dough (8-count)
4 oz cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, beat together cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Unroll crescent dough and separate into triangles.
- Spoon about 1 tablespoon of filling onto the wide end of each triangle.
- Roll up each triangle, tucking in the sides if needed to seal.
- Place on prepared baking sheet and bake for 10–12 minutes or until golden brown.
- Let cool slightly before dusting with powdered sugar.