Lemon crescent cream cheese bars by Rosie Cooks on YouTube makes me want to attempt making them because of the lovely golden brown color on the outside. The cream cheese filling looks moist and would melt in my mouth if I took a bite. This is another canned crescent roll recipe that makes baking desserts easier. It’s a fast recipe that can be served as a midday snack to have for the week. My mom would love this recipe because she loves cream cheese, and the crescent roll would add a kind buttery taste to compliment the whole bar.
- 2 cans of crescent rolls
- 2 lemons zest
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 packages of softened creams cheese 8 oz
- 1/4 cup lemon juice approx 2 lemons
- 2 tbsp melted butter
- 2 tbsp sugar
- 1/2 a lemon zest
First, commence off by with a 9 x 13 baking pan and line it with aluminum foil. Use nonstick cooking spray to spray over the foil. Take the canned crescent rolls and roll it out to line it up with the pan. Continue to watch Rosie Cooks on YouTube for the full instructions and details on how to make the lemon cream cheese filling.
Next, once the bottom layer is filled with the cream cheese mixture, layout the second crescent roll on top. Brush melted butter all over the top, and sprinkle lemon zest and sugar. Bake for about 30 minutes. Let it completely cool down, cut them, and then place it in the fridge for an hour.
Overall, these look so delicious, and I’m not a large cream cheese person. It would be fun making these because they’re so cheap and simple to make. I love the idea of having a tangy, citrusy flavor with cream cheese, so that’s what attracts me to this recipe.
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