I made these for my September brunch and they were a total hit. As promised here is the recipe with pictures.
Fist of all let me give credit where credit is due. This is not my recipe and in no way am I claiming credit for it. The recipe is by Katerina Petrovska and I found it through Pinterest here. I only made some minor adjustments.
• 2 cans (8oz/240g) refrigerated crescent rolls
• 4 oz/120g cream cheese, room temperature
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1 egg yolk
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• 1 large egg, lightly beaten
• Brown sugar (such as demerara)
• 1/3 cup confectioners’ sugar
• 1 teaspoon lemon juice
〉 Using a stand mixer or hand mixer beat cream cheese, sugar and flour until well combined.
〉 Add egg yolk and beat until well incorporated
〉 Finally, add lemon and vanilla extract and mix until everything is well distributed
〉 Roll out crescent rolls and place a heaping teaspoon of the lemon cream cheese filling on the wide side of the crescent and start rolling. Remember to curve into a crescent shape, pinch sides to prevent filling from spilling out and keep rolls pointed side down.
〉 Freeze for a minimum of 30 minutes (or until ready to use)
〉 Preheat oven to 375F/190C
〉 Remove crescent rolls from freezer, brush with egg wash (brush generously, go over them more than once) and sprinkle with brown sugar
〉 Bake for 14-15 minutes or until puffed up and light golden brown
〉 Remove from oven and transfer to wire rack to cool
〉 Make glaze: mix lemon and confectioners’ sugar. Add more sugar if needed to achieve desirable consistency. Should be thick but pourable.
〉 Drizzle over crescents
If you try them out let me know how they turned out. 🙂
If you missed September’s “Back to School” themed brunch you can find it here.