Description
Delicious strawberry cheesecake filling wrapped in flaky crescent rolls, perfect for a sweet treat.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely diced
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1 tbsp melted butter
- 1 tbsp granulated sugar, for topping
- 1/2 tsp ground cinnamon, optional
- Powdered sugar, for dusting
Instructions
- Preheat the oven. Set the oven to 375°F. Line a baking sheet with parchment paper.
- Prepare the strawberries. In a small bowl, toss the diced strawberries with the cornstarch and lemon juice. Set aside for 5 minutes, then drain any excess liquid.
- Make the cheesecake filling. In another bowl, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy.
- Prepare the dough. Unroll the crescent dough and separate it into 8 triangles along the perforations.
- Add the filling. Spread a small amount of cheesecake filling over the wider end of each triangle, leaving the edges clear. Add a spoonful of diced strawberries on top.
- Roll the crescents. Starting at the wide end, roll each triangle toward the pointed end. Gently pinch the edges to help keep the filling inside.
- Add the topping. Arrange the rolls on the prepared baking sheet. Brush each with melted butter and sprinkle with sugar and cinnamon if desired.
- Bake. Bake for 12–16 minutes, or until puffed and golden brown.
- Cool and finish. Let the rolls cool for 5–10 minutes. Dust with powdered sugar before serving.
Notes
- Keep the filling thick: Avoid adding too many strawberries, as excess moisture can make the pastry soggy.
- Seal the edges: Pinch the dough gently around the filling to minimize leaks.
- Try a glaze: Mix 1/2 cup powdered sugar with 1–2 tablespoons milk and drizzle over the cooled rolls.
- Serve fresh: These are especially delicious slightly warm, when the pastry is crisp and the cheesecake filling is creamy.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days because of the cream cheese filling. Reheat in a 325°F oven for 5–7 minutes to restore some crispness.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg