(sorry for the pictures, but I'm not a photographer. I'm not going to go out and buy a big fancy camera just to post on a blog, I'm more about taste, not looks anyway =) )
Monday, April 23, 2012
Cream Cheese Lemon Roll-ups
Do you like lemon bars? If so, you will like this. I love that this is a nice change up from the usual roll ups with cinnamon and sugar. The lemon give it a nice tang but the roll mellows it out. This is also a nice treat to have when you want something sweet, but not chocolate (that rarely happens with me.....I'm a chocoholic and I am convinced my blood cells are chocolate filled). These are also great for summer picnics =)
package cream cheese, softened
2 tablespoon honey
teaspoon lemon juice
can (8 oz) Pillsbury® refrigerated crescent dinner rolls (or use my homemade crecent roll recipe and cut in half)
cup powdered sugar
teaspoon butter or margarine, softened
tablespoon lemon juice
Heat oven to 350°F. In small bowl, mix cream cheese, sugar, coconut, honey and lemon juice with wooden spoon until smooth. Grease cookie sheet.
Unroll dough unto work surface and roll into a large rectangle. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal. Spread cream cheese mixture on rectangle. Starting with 1 long side, roll up; press edge to seal.
Using a sharp knife or using string (I prefer string, just put it under the dough and cross the strings on top and pull tight), cut into 12 slices. Place cut side down on cookie sheet.
Bake 15 to 20 minutes or until golden brown.
In small bowl, mix glaze ingredients; spread on warm rolls. Cover and refrigerate any remaining rolls.
To use for this recipe just make the dough, let rise and then divide in half. Roll each half out into a rectangle and roll up. This will make 2 batches so either divide in half or double the filling recipe.
Homemade Crescent Rolls Ingredients 4 1/2 tsp active dry yeast 3/4 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1 teaspoon salt 2 eggs 1/2 cup shortening 4 cups bread flour 1/4 cup butter, softened Directions with a bread maker: Put liquid ingredients in bread maker, then add dry ingredients. Make a well in the dry ingredients and add yeast, make sure it doesn't come in contact with liquids. Then put your bread maker on dough cycle. When that is finished, remove dough from machine. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out. or without a bread maker: Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours). Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.