Lemon Cream Cheese Pastry Ring

This delicious lemon cream cheese pastry ring is absolutely amazing! If you love lemon desserts, you are going to flip over this incredible-tasting lemon dessert recipe. Filled with a sweet cream cheese mixture and a homemade lemon curd, then baked until golden and drizzled with glaze. Seriously scrumptious!

If you’re like me, you love a good cream cheese pastry. All that delicious, sweetened cream cheese and fruity flavor combined with flaky dough? Oh, it’s so good. If you’re like me, you also don’t want to take a trip to the bakery every time you want one. Or maybe you need a quick dessert recipe for the evening or a get-together. In either case, it’s super easy to make your own homemade pastry with just a few ingredients and minimal effort.

That’s why I love this crescent roll cream cheese pastry ring recipe. It’s full of that delicious filling we all love surrounded by flaky crescent roll dough, and it’s so easy to make. It’s a recipe that tastes so much fancier than it actually is, and that’s what makes it such a winner.

Crescent Roll Cream Cheese Pastry with Lemon

This delicious lemon cream cheese Danish is made with simple ingredients and refrigerated crescent roll dough. It’s the perfect semi-homemade dessert because it doesn’t taste semi-homemade. It has all the delicious flavor and texture of a completely from scratch recipe without all of the annoying labor.

That combination of simplicity and flavor is why I love this one so much. I have to do very little to make it. The flavor does all the heavy lifting, and when you cook as much as I do, that’s a good thing. Don’t get me wrong, cooking is great fun, but even the most ardent kitchen-dweller needs a little time outside of it. That’s why this recipe is so great. Every bite is filled with delicious cream cheese and lemon flavors all wrapped up in flaky crescent roll dough, and it only takes a few minutes. You can’t beat that!

FAQ

I know this recipe sounds delicious, and you’re probably already planning on making it. Before you do, though, take a moment to stop and read this FAQ. It answers all of the important questions regarding this delicious dessert, giving you all the information you need to really make this recipe pop.

How do I Keep the Filling From Spilling Out?

You’ll never be able to keep all of the filling inside the crescent ring. However, if you make the crescent ring properly with a solid base, almost all of it will stay inside the ring. A little filling oozing out is part of the rustic charm of this dessert.

Can I Freeze Cream Cheese?

You can freeze cream cheese for up to two months. Be aware, however, that when cream cheese is frozen and then defrosted, it won’t be as creamy. While it won’t be ideal for spreading onto your crackers or bagels, it will still be great for cooking or baking.

Can I Freeze this Lemon Danish Recipe?

Yes, you can but not for very long. It’s important that you wrap any leftovers tightly in a double layer of plastic wrap and then place them in an airtight, freezer-safe container or heavy-duty freezer bag for no more than two weeks.

Can I use Different Fruit Fillings?

Absolutely! You can use any fruit filling you like. Try fillings like apple, blueberry, cherry, raspberry, and the like. You can even try pumpkin or sweet potato.

Do I Need to Refrigerate this Lemon Cream Cheese Pastry Ring?

Yes. This recipe uses cream cheese which should always be refrigerated for storage.

How do I Store Cream Cheese Lemon Pastry?

Place your pastry in an airtight container and refrigerate it for three to four days.

Tips for Making Crescent Roll Lemon Cream Cheese Pastry

This is a fairly simple recipe, but I do have a few tips that will help make the process easier and the final result the best it can possibly be. These are easy tips that make a big difference, so be sure to check them out.

Ensure Enough Crescent Dough Overlap

When making your crescent ring, be sure you overlap the crescent roll triangles sufficiently to create a solid base on which your filling will rest. If you have any spaces on the bottom of your ring, your filling will ooze out onto the bottom of the pastry and burn on the pan.

Don’t Overfill

Be sure that you don’t overfill your ring when you make this recipe. There’s plenty in there already, so don’t try to add more. If you overfill the ring, the filling will definitely ooze out far too much and make a big mess. It does ooze out some anyways and can be messy but it’s well worth the mess. ;)

Don’t Overcook the Ring

It can be easy to overcook something like this when you’re going for that golden brown finish. Remember, a golden brown pastry should be more golden and less brown.

Lemon Cream Cheese Pastry Ingredients

Even with three distinct components to this recipe, it only takes a few simple ingredients to make it, and most of them are kitchen staples.

For the Crescent Ring

• Pillsbury refrigerated crescent roll dough

For the Lemon Filling

• Sugar
• Large eggs
• Lemon juice, freshly squeezed
• Lemon zest
• Butter, cubed

For the Cream Cheese Filling

• Cream cheese, room temperature
• Sugar
• Egg yolk
• Lemon juice
• Vanilla extract

For the Glaze

• Powdered sugar
• Milk

Instructions for Lemon Cream Cheese Pastry

There are three components to this recipe, and all of them are incredibly simple. It only takes a few steps and a little construction to make this delicious recipe.

Step 1: Make the Lemon Filling

In a small pan over low heat, whisk together eggs, sugar, lemon peel, and juice until combined well. Add butter to the pan and continue stirring constantly. The mixture will thicken and will be done when the lemon glaze mixture sticks to the back of a metal spoon. Remove from pan, put into a small bowl. Let it cool for 15 minutes then place in the refrigerator until ready to use.

Step 2: Make the Cream Cheese Filling

In a medium bowl using an electric mixer, beat cream cheese until fluffy, about 2-3 minutes. Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.

Step 3: Make the Pastry Ring

Preheat the oven to 375° and unroll crescent rolls and separate them into pre-cut triangles. Place the triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside. When forming the circle, the wider ends of the crescents will overlap each other.

Step 4: Assembly

Spread the cream cheese mixture over the wide part of the crescents making a groove in the mixture to help hold in the lemon filling. Spoon the lemon filling on top of the cream cheese mixture. Fold the small tip of the crescent over the filling and tuck under the wider part to secure forming the ring. Bake for approximately 22-24 minutes. Remove from oven, let cool while making the glaze.

Step 5: Make and Add the Glaze

Using a one-cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired). Once the pastry ring has cooled, drizzle glaze over pastry ring and cut into desired portions. Enjoy!

Try This Delicious Lemon Dessert Today

This delicious crescent roll cream cheese pastry with lemon is so easy and so delicious, there’s no reason not to give it a try. Loaded with sweet cream cheese and lemon filling that’s wrapped up in flaky crescent dough, this delicious semi-homemade pastry recipe is the perfect dish for weeknight desserts or on the table at any get-together. Give it a try and watch everyone come back for more again and again.

Looking for More Lemon Desserts?

If this crescent ring has you craving more lemon treats, I have three of my favorite lemon desserts right here.

Cream Cheese Lemonade Pie – This pie is creamy, tart and full of lemony flavor (and can be a no-bake if you choose to use a pre-made graham cracker crust). A refreshing, super delicious, incredibly easy, lemon dessert you are going to absolutely love. One of the most popular dessert recipes on the blog.

Lemon Cream Cheese Poke Cake – This delicious poke cake is super refreshing, tastes amazing and is perfect not only on a hot summer day, but year round. A moist lemon cake topped with cream cheese lemonade pie mixture and cool whip topping, then finished off with sliced lemon slices.

Luscious Lemon Cheesecake – This creamy lemon cheesecake is full of amazing lemony flavor. So heavenly! Sweet, tart and lip puckering delicious.

And, here is a Lemon Pound Cake from Deliciously Seasoned, and a Lemon Cream Cheese Pound Cake from Kitchen Divas, you might enjoy too!

Lemon Cream Cheese Pastry Ring

Great Grub, Delicious Treats

This Lemon Cream Cheese Danish is absolutely delicious, creamy and lip-smacking delicious. It has a sweet cream cheese mixture and a lemon filling that tastes amazing, all stuffed into a flaky pastry crescent ring and then finished off with a glaze drizzle. So good!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 24 mins

Total Time 1 hr 4 mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 260 kcal

Ingredients

  

1x2x3x

• 2 containers Pillsbury™ refrigerated crescent dinner rolls

For The Lemon Filling

• 1 cup sugar
• 2 eggs
• ¼ cup lemon juice, freshly squeezed
• 3 tablespoons lemon zest
• 6 tablespoons butter, cubed

For The Cream Cheese Filling

• 8 oz cream cheese, room temperature
• 1/3 cup sugar
• 1 egg yolk
• 1 tsp lemon juice
• 1 tsp vanilla

For The Glaze Drizzle

• 1 cup powdered sugar
• 2 Tbsp milk

Instructions

 

• Preheat oven to 375°

For The Lemon Filling

• In a small pan over low heat, whisk together eggs, sugar, lemon peel and juice until combined well.
• Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.
• Remove from pan, put into a small bowl. Let cool for 15 minutes then place in the refrigerator until ready to use.

For The Cream Cheese Filling

• In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.

Making The Pastry Ring

• Unroll crescent rolls and separate into precut triangles.
• Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
• *When forming the circle, the wider ends of the crescents will overlap each other. Spread cream cheese mixture over the wide part of the crescents.
• Spoon lemon filling on top of cream cheese mixture.
• Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
• Bake for approximately 22-24 minutes. Remove from oven, let cool while making the glaze.

Making The Glaze Drizzle

• Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
• Once cooled, drizzle glaze over pastry ring and cut into desired portions. Enjoy!

Notes

Lemon filling adapted from Lady Behind the Curtain’s Lemon Glaze on her Lemon Glazed Cheesecake recipe.

Nutrition

Serving: 1 SliceCalories: 260kcalCarbohydrates: 34gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 125mgPotassium: 52mgFiber: 1gSugar: 33gVitamin A: 495IUVitamin C: 4mgCalcium: 32mgIron: 1mg

Keyword Lemon Cream Cheese Pastry, Lemon Dessert, Lemon Pastry

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Here are a few pics that are the perfect size for pinning to Pinterest.

Enjoy, Terri

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