Raspberry Crescent Squares

Recipe by Shelby Jo
READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (8 ounce) tubes refrigerated crescent dinner rolls
  • 2
    tablespoons lemon curd
  • 2
    (8 ounce) cream cheese, softened
  • 2
    eggs, seperated
  • 5
    ounces seedless raspberry preserves (original recipe said 1/2 to 3/4 of a 9.5 oz. jar)
  • 1
    tablespoon warm water
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DIRECTIONS

  • Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
  • Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
  • Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.
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