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
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