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“"Refrigerated crescent rolls make these bakery-style pastries quick to prepare". From Classic Pillsbury Cookbooks "All New Brunch Cookbook" June 1990. These are so good and a Christmas morning tradition for us. I've always had some filling leftover, so buy an extra can of crescents to stretch this recipe a little farther.”
READY IN:
25mins
SERVES:
8
YIELD:
8 pastries
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. In small bowl, combine cream cheese, powdered sugar and 1/2 teaspoon lemon peel; blend well. Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll each into and 8"x4" rectangle. Cut each in half crosswise to form 8 squares; place 1 inch apart on ungreased cookie sheet. Spoon 1 rounded tablespoonful cream cheese mixture onto center of each square. Bring 4 corners of each square to center of filling; press into filling.
  2. Bake at 350 degrees for 12-18 minutes or until golden brown. In small bowl, combine honey and 1/4 teaspoon lemon peel. Brush warm rolls with honey mixture; remove from cookie sheet. Makes 8 rolls.
  3. To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above.
  4. Sometimes we sprinkle with powdered sugar rather than using the honey glaze. Don't skip the lemon peel in the filling; it really makes the flavor.

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