STEPHANIE'S QUICK AND EASY LEMON-FILLED PASTRY BARS
FOR THE FILLING:
1/2 cup white granulated sugar
1 egg
2 packages (8 ounces each) cream cheese
Juice and zest of one lemon
FOR THE CRUST:
2 rolls Pillsbury crescent dough*
FOR THE GLAZE:
1 cup powdered sugar
3 or 4 Tbsp. milk
1/2 tsp. vanilla
TO PREPARE THE FILLING:
Beat egg with granulated sugar until fluffy. Add cream cheese, lemon juice and zest; beat until well combined.
TO ASSEMBLE AND BAKE:
Unroll crescent dough and place in the bottom of a rectangular Pyrex baking dish. Spoon filling on top. Unroll second can of dough and place on top.
Bake at 350 degrees F for 30 to 35 minutes or until brown.
Combine ingredients for the glaze. Glaze while hot. Serve warm or cool and cut into bars.
*"Pillsbury crescent rolls are distantly related to the croissant. Any flakey-buttery-style pastry dough ought to work. The dough is (very roughly) 1/4-inch thick and puffs somewhat as it's cooked." - Ken
Source: George McTyre, 1990's
FOR THE FILLING:
1/2 cup white granulated sugar
1 egg
2 packages (8 ounces each) cream cheese
Juice and zest of one lemon
FOR THE CRUST:
2 rolls Pillsbury crescent dough*
FOR THE GLAZE:
1 cup powdered sugar
3 or 4 Tbsp. milk
1/2 tsp. vanilla
TO PREPARE THE FILLING:
Beat egg with granulated sugar until fluffy. Add cream cheese, lemon juice and zest; beat until well combined.
TO ASSEMBLE AND BAKE:
Unroll crescent dough and place in the bottom of a rectangular Pyrex baking dish. Spoon filling on top. Unroll second can of dough and place on top.
Bake at 350 degrees F for 30 to 35 minutes or until brown.
Combine ingredients for the glaze. Glaze while hot. Serve warm or cool and cut into bars.
*"Pillsbury crescent rolls are distantly related to the croissant. Any flakey-buttery-style pastry dough ought to work. The dough is (very roughly) 1/4-inch thick and puffs somewhat as it's cooked." - Ken
Source: George McTyre, 1990's
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pastries
Desserts - Pastries
- Amazing Low-Fat Cannoli (using wonton wrappers)
- Chocolate Cream Puffs with Chocolate Cream Filling
- Sweet Cheese Baklava
- Ricotta Fritters
- Coppi's Chocolate-Hazelnut Calzones
- Connecticut Country Fair Fried Dough
- Fried Dough (Italian)
- Danish Pastry Apple Bars (with Cherry or Blueberry variations)
- Cinnamon Heart Puffs (using frozen puff pastry dough)
- Churros (Spanish Doughnuts)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!