2 containers Pillsbury™ refrigerated crescent dinner rolls

For The Lemon Filling

1 cup sugar

2 eggs

¼ cup lemon juice, freshly squeezed

3 tablespoons lemon zest

6 tablespoons butter, cubed

For The Cream Cheese Filling

8 oz cream cheese, room temperature

⅓ cup sugar

1 egg yolk

1 tsp lemon juice

1 tsp vanilla

For The Glaze Drizzle

1 cup powdered sugar

2 Tbsp milk


Preheat oven to 375°

For The Lemon Filling

In a small pan over low heat, whisk together eggs, sugar, lemon peel and juice until combined well.

Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.

Remove from pan, put into a small bowl. Let cool for 15 minutes then place in the refrigerator until ready to use.

For The Cream Cheese Filling

In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.

Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.

Making The Pastry Ring

Unroll crescent rolls and separate into precut triangles.

Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.

*When forming the circle, the wider ends of the crescents will overlap each other. Spread cream cheese mixture over the wide part of the crescents.

Spoon lemon filling on top of cream cheese mixture.

Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.

Bake for approximately 22-24 minutes. Remove from oven, let cool while making the glaze.

Making The Glaze Drizzle

Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).

Once cooled, drizzle glaze over pastry ring and cut into desired portions. Enjoy!


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