Description
A bright and summery dessert featuring layers of strawberries and a creamy lemon filling wrapped in flaky crescent dough.
Ingredients
Scale
- 4 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- One 8-ounce can crescent roll dough sheet
- 1 cup fresh strawberries (diced small; divided)
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F and prepare a baking sheet.
- Add the cream cheese, granulated sugar, lemon juice, and lemon zest to a bowl and mix until smooth.
- Unroll the dough sheet and form a 13×7-inch rectangle, pinching the seams to seal.
- Spread the cream cheese mixture over the dough, leaving a 1/2-inch margin around the edges.
- Sprinkle 1/2 cup diced strawberries over the mixture.
- Roll the dough tightly from one end, sealing the edge firmly.
- Slice the rolled dough into 12 pieces and arrange them on the baking sheet.
- Bake for 15 to 20 minutes until golden brown.
- In a bowl, mix confectioners’ sugar with lemon juice to form a glaze.
- Drizzle the glaze over the warm ring and garnish with remaining strawberries before serving.
Notes
Make sure the cream cheese is softened for easy blending. Don’t rush the dough sealing to prevent leakage during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, lemon, dessert, crescent, summer, bake