Lemon Cheesecake Pastry Rolls

A light fluffy pastry, filled with delicious Meyer Lemon Cheesecake Filling and brushed with a light lemon Glaze, these Lemon Cheesecake Rolls will quickly become your favorite breakfast!

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

Lemon Cheesecake Filling

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

For the Lemon Glaze

⅓ cup powdered sugar
½ teaspoon lemon zest
1-2 tablespoons freshly squeezed lemon juice

Instructions

Line a baking sheet with parchment paper. Preheat oven to 375 degrees F.
Unroll and separate crescent roll triangles. Place on parchment paper lined baking sheet.
In a large bowl, beat sugar, flour and cream cheese together.
Add egg yolk and beat until combined.
Add lemon zest and lemon juice; and blend it all until totally combined.
Take your freshly made lemon 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.

For the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon zest and lemon juice.
Brush the top of each still hot crescent pastry with the lemon glaze. Add more or less depending on taste.
Allow to set a few minutes and enjoy!

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