Key Lime Cheesecake Pastries

These Key Lime Cheesecake Pastries are bite-sized bursts of sunshine! Imagine flaky crescent dough cradling a rich and tangy key lime cheesecake filling. To top it all off, a sweet and citrusy key lime glaze.

Course Breakfast and Brunch Recipes

Cuisine American

Keyword easy breakfast recipes

Prep Time 10

Cook Time 12

Total Time 22

Servings pastries

Calories 204kcal

Author Nicole Cook

Ingredients

8 ounces refrigerated crescent dough

Key Lime Cheesecake Filling

4 ounces cream cheese softened
2 tablespoons granulated sugar
2 tablespoons all purpose flour
1 egg yolk lightly beaten
1 tablespoon key lime juice freshly squeezed
1 large egg for egg wash

Key Lime Glaze

⅓ cup powdered sugar
½ teaspoon key lime zest
1 ½ tablespoons key lime juice freshly squeezed

Instructions

Line a baking sheet with parchment paper. Preheat oven to 375 degrees F.
Unroll and separate the crescent roll triangles. Place on parchment paper lined baking sheet.
In a large bowl, beat granulated sugar, all purpose flour and softened cream cheese together.
Add egg yolk and beat until combined.
Add key lime zest and key lime juice; and blend it all until totally combined.
Take your freshly made key lime cheesecake filling and spoon by heaping tablespoons onto the wide end of each crescent triangle.
Roll the crescent triangles tucking the smallest end underneath to hold everything inside.
Brush the top of each pastry with your egg wash.
Bake for 12 minutes, or until they are puffed up and golden.
Remove the baking sheet, and transfer the pastries carefully to a wire rack to cool.
In a small bowl, whisk together the powdered sugar, key lime zest and key lime juice.
Brush the top of each still hot crescent pastry with the prepared key lime glaze. Add more or less depending on taste.
Allow to set a few minutes and enjoy!

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