Ingredients :
1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve (my recipe follows)
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve (my recipe follows)
Icing :
1 tsp vanilla extract
1/2-1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk (I used about a tablespoon or 2 with about 1 c of powdered sugar)
1/2-1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk (I used about a tablespoon or 2 with about 1 c of powdered sugar)
Directions :
In a small bowl, blend Cream Cheese, sugar and lemon juice.
Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the "seamed" kind, roll it into a flat rectangle before you cut.
Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.
Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends
There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).
Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
In a small bowl, blend Cream Cheese, sugar and lemon juice.
Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the "seamed" kind, roll it into a flat rectangle before you cut.
Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.
Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends
There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).
Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
