Lemon-Cream Cheese Crescent Rolls

Super fluffy soft croissants, filled with velvety and very lemon cream cheese, soft and little sweet. They are laced with a mixture of sugar and lemon juice for even more intense flavor. In every bite a pronounced citrus flavor erupts in the palate.
I think this quick dessert will give a little joy to our Sunday's relaxed breakfast and which can be evolved or combined with other delicacies for a perfect brunch.
Yours!

work: 12′

time: 25′

very easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.


Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (6 servings) 1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet 150g (5.3oz) cream cheese, cold 2 tbsp sugar icing 1 lemon, large 1 tsp lemon extract	In a medium-sized bowl, mix cream cheese, powdered sugar, lemon extract and zest from half a lemon.	Beat with the hand mixer to be combined into a mixture and be fluffy. Open the packaging of the croissant dough.
Spread the dough and divide it into triangles. Put a spoonful of the cream cheese mixture on the dough near the wide underside. Roll gently to the other end, giving them a crescent shape.	Place them on non-stick paper on the oven grill at a distance. Bake in a preheated air oven at 190℃ (374℉, Gas Mark:5) for 12'-14' until golden.	Remove them from the oven and allow them to cool completely to glaze them. For the glaze, mix 2-3 tablespoons of lemon juice with powdered sugar gradually until we have a fluid mixture. Sprinkle with it the croissants and sprinkle with lemon zest.

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Author Zambia G. Sifaki