CHEESECAKE CRESCENT ROLLS (ALL SWITCHED UP)

Cheesecake Crescent Rolls (all switched up) image

Provided by JM Avallone

Time 1h30m

Number Of Ingredients 13

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2 can(s) pillsbury crescent rolls
2 pkg 8oz packages neufchâtel cheese, softened
2 eggs and one egg yoke
1 tsp vanilla
sugar for sprinkling
1/2 c sugar
zest of a large lemon
FOR THE GLAZE
1/2 c sugar
2 Tbsp cornstarch
1/2 c water
2 Tbsp lemon juice
1 egg yoke

Steps:

1. preheat oven to 350 deg. Grease a 13 X 9-inch baking pan. this will bake for 35 to 40 minutes
2. Lay 1 pack of crescent rolls in the pan and pinch the openings together sprinkle with a tsp or so of sugar if you like. I found this step to be a waist of time. I want to mention here I found extra large crescent rolls and used them. yes it covered the pan so easy top and bottom with one extra, I feel there was to much bread on the outer pieces but the middle was ok husband liked it.
3. Beat cream cheese, sugar, vanilla & egg and zest. Spread mix over rolls evenly lay the 2nd pack of rolls on top of cheese, I then brushed this with a bit of melted butter, some will use an egg white some will then sprinkle this with sugar I did not.
4. Glaze: In a small pan add corn starch and sugar,water, juice mix to combine then bring just to a boil on med heat, stir constantly cook until clear and thickened lightly.
5. beat egg yolk in a small bowl with fork until blended stir in 2 tbs approx of the hot cornstarch mixture, return this egg mixture to remaining mixture in saucepan stir until blended cook one min or until thickened stirring constantly cool slightly drizzle, spread, slather over still warm cake.
6. Note this glaze actually called for 2 tsp of lemon juice I found it needed more so after it was done I added what I had left so it ended up being about 2 or more tbls. it could have handled more.