Prep 10 mins
Cook 25 mins
These are easy to make! I have made these without the lemon jam, and they are still delicious! In order to spread the jam more easily over the cream cheese mixture just heat slighty in the microwave to soften.
- Set oven to 375 degrees.
- Grease a 13 x 9-inch baking dish.
- Unroll one can of the rolls then press into the bottom of prepared baking dish.
- In a bowl beat egg yolk with cream cheese, sugar, lemon juice and vanilla until smooth and well blended; spread on the crescent roll dough in the pan.
- Top/spread with a thin layer of lemon jam.
- Unroll the remaining can of crescent dough then shape into a 13 x 9-inch rectangle, place over the cream cheese filling mixture.
- Whisk the egg white then brush over the dough, then sprinkle with chopped nuts.
- Bake for 25-30 minutes.
- Sprinkle with powdered sugar.
- Cool in pan then cut into squares.
Yum yum yum!! I also used homemade lemon curd on this one as I have never heard of or seen lemon jam. It is kinda hard to roll out the top part of the dough, but even if you have some of the lemon filling showing, no worries...it lets people know there is a surprise inside! I'm sure you could just do this with the cream cheese mixture as well an no lemon stuff. The possibilies are endless!
I've made this twice now, once for Easter morning and once for a women's brunch. Both times it was delightful and ever so easy! I have used lemon curd once, and seedless raspberry jam the net time. My family actually prefers the contrast of sweet raspberry/sour lemon cream cheese, but the lemon curd version is delicious, too. I also like to top it with sliced almonds. Thanks, Kittencal!
This was a nice twist on the usual crescent cream cheese recipe...I used lemon curd instead of lemon jam, and I think next time, I'd use more lemon juice, because while you could taste the lemon, it was more of an after-thought, than a primary flavor.