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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

Ingredients

  • 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 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