Blueberry Lemon Crescent Ring
User Reviews
4.3
Blueberry Lemon Crescent Ring
Description
This recipe starts with a cream cheese mixture combined with sugar, lemon juice, and lemon zest, spread onto a crescent dough sheet or rectangles formed from refrigerated crescent rolls. Fresh or frozen blueberries are sprinkled over the cream cheese layer before the dough is rolled tightly into a log and sliced into pieces. These slices are then arranged in a circle on a baking sheet and baked until golden brown.
The lemon zest and juice provide a bright citrus flavor, balanced with sweetness from powdered sugar glaze added after baking. The blueberries offer bursts of juiciness throughout the tender, golden pastry. The structure of overlapping dough slices creates a visually appealing ring shape that holds the creamy, fruity filling as it bakes.
This pastry ring serves well at breakfast or as a sweet treat, combining creamy, tart, and sweet layers in a flaky crust. Using a zester for the lemon helps ensure the bright flavor without bitterness from pith.
Ingredients
- 4 ounces cream cheese , softened
- 1/4 /4 cup granulated sugar
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon see Note, zest, grated
- 1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 /2 cup blueberries fresh or frozen
Glaze
- 1/2 /2 cup powdered sugar
- 2 milk
Instructions
- Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
- Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.Sprinkle evenly with blueberries.
- Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay!
- With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues.
- Arrange slices on cookie sheet in a circle, overlapping slightly.
- Bake 15 to 20 minutes or until golden brown.
- In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
Notes
- Use a fine grater or zester to carefully remove only the lemon's yellow zest, avoiding the bitter white pith beneath.
User Reviews
Overall Rating
4.3
You'll Also Love
