My daughter Beth gave me the original.
I changed it.
Now sometimes when I do that, things BLOW UP!
But not this time. This time my changes made the recipe better.
Five minute prep time.
And it's uber delish and crazy popular and people will think you're the Kitchen Diva.
Please note that this original picture doesn't have the two egg yolks or two tablespoons of flower I added. The original recipe came out with the cheese too runny in the middle. Adding the eggs and flour gave it a New York Cheesecake type taste and texture... And we LOVE NEW YORK!!!!
GRATUITOUS DEREK JETER PIC TIME!!!!
And now we return you to our regularly scheduled food and fun blog!
2 cans Pillsbury Crescent Rolls (We tried with a generic brand and it came out much neater and better with the real deal in this particular case!)
2 8 oz. packages cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla (Lemon extract can be added or mixed, lemon/vanilla is like a citrus creamsicle!)
2 Tablespoons flour
2 Egg Yolks
Preheat oven to 350°. Open first can of rolls and simply unroll them (still attached) into the 13 x 9" pan. Mix all other ingredients until smooth.
Spread on rolls. Open second can of rolls, unroll the crescent rolls and lay on top.
|Here is the evidence that I added the two egg yolks... One green egg, one white egg. Because that's how we roll 'round here!|
1/4 cup butter melted
Very Generous Amount of cinnamon sugar :)
Brush butter over top of rolls.... generously layer cinnamon sugar over that.
Bake for about 20-30 minutes until golden brown.... You may drizzle with glaze of powdered sugar mixed with small amount of milk, but it's really not necessary. This Danish creation is perfect just like this!