Recipe: Quick Lemon Filled Pastry (using refrigerated crescent roll dough)

STEPHANIE'S QUICK AND EASY LEMON FILLED PASTRY BARS

FOR THE CRUST:
2 rolls Pillsbury crescent dough
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
Juice and zest of one lemon
1/2 cup sugar
1 egg
FOR THE GLAZE:
1 cup powdered sugar
3 or 4 tablespoons milk
1/2 teaspoon vanilla

Beat egg with sugar together until fluffy. Add cream cheese, lemon juice, and zest. Beat until well combined; set aside.

Unroll crescent dough and place in the bottom of a rectangular (13x9-inch) 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 the ingredients for the glaze. Glaze while hot, and serve warm or cool and cut into bars.

Source: George McTyre, 1990's