Monday morning, the start of Christmas vacation and we kicked it off in style! With everyone most everyone in their jammies, cups of coffee in hand and Christmas trees lit, we moved casually into the day.
I made a little something special that was so easy that I actually baked 2 of these beauties. This recipes comes together in no time thanks to store bought crescent rolls. I whipped up the cream cheese with a little sugar and brightened it up with some lemon zest. This sweet dish was a wonderful addition to our morning breakfast that included deviled eggs and bacon. It was a no stress morning filled with great talks, laughter and good food. I am counting my blessings on this Monday morning…
Flakey store bought crescent rolls filled with lemony cream cheese, baked then drizzled with a sweet glaze is a cheap & cheerful way to start your morning!
- 1 can crescent rolls
- 4 oz cream cheese - room temperature
- 1 teaspoon lemon zest
- 1 1/2 tablespoon fresh lemon juice
- 1/4 cup white sugar
- 1/2 cup powered sugar
- 2 - 3 tablespoons milk
Heat oven to 350 degrees.
Blend cream cheese, lemon zest, lemon juice and sugar using a hand mixer until smooth.
Lay out crescent rolls on parchment paper in the shape of a rectangle. Pinch together triangles to make one piece of dough. Roll out dough with a rolling pin to about a 12 X 8 size.
Spread cream cheese mixture down middle of dough up to 1/2 inch to edge. Starting on long edge, gently roll dough finishing with the last edge underneath pastry.
Gently move roll to a baking pan and chill in refrigerator for 20 - 30 minutes.
Remove from refrigerator and using a serrated knife, cut roll into 1" pieces. Place on parchment lined baking sheet in the form of a circle, overlapping each slice.
Bake for 15 to 20 minutes until golden brown. Cool slightly.
Whisk powered sugar and milk together. Drizzle over warm danish and serve.