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5 from 2 votes

Lemon Cream Cheese Pastry Ring

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!
Prep Time40 mins
Cook Time24 mins
Total Time1 hr 4 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Cream Cheese Pastry, Lemon Dessert, Lemon Pastry
Servings: 12 Slices
Calories: 260kcal
Author: Great Grub, Delicious Treats


  • 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


  • 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!


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


Serving: 1 Slice | Calories: 260kcal | Carbohydrates: 34g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 125mg | Potassium: 52mg | Fiber: 1g | Sugar: 33g | Vitamin A: 495IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg