Elevate your dessert game with this delightful Lemon Cream Cheese Pastry Ring. A perfect blend of tangy lemon filling and creamy cream cheese nestled in flaky crescent pastry, this pastry ring is a surefire crowd-pleaser.

Why Make Lemon Cream Cheese Pastry Ring

This pastry ring is a fantastic treat for any occasion, from brunch gatherings to dessert time. Its combination of zesty lemon and rich cream cheese offers a burst of flavor in every bite, making it a delightful addition to your baking repertoire.

How to Make Lemon Cream Cheese Pastry Ring

Lemon Filling:

1. In a small saucepan over low heat, whisk together eggs, sugar, lemon juice, and lemon zest until well combined.
2. Add cubed butter to the pan and continue stirring constantly until the mixture thickens and coats the back of a metal spoon.
3. Remove from heat, transfer to a small bowl, and let cool for 15 minutes. Place in the refrigerator until ready to use.

Cream Cheese Filling:

1. In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
2. Add sugar, egg yolk, vanilla extract, and lemon juice. Beat for an additional 2 minutes until well combined.

Making the Pastry Ring:

1. Preheat the oven to 375°F (190°C).
2. Unroll the crescent rolls and separate them into pre-cut triangles.
3. Place the triangles on an ungreased baking sheet, forming a circle with about a 5-inch opening in the center.
4. Spread the cream cheese mixture over the wide part of the crescents.
5. Spoon the lemon filling on top of the cream cheese mixture.
6. Fold the small tip of each crescent over and tuck it under the wider part to secure, forming the ring.
7. Bake for approximately 22-24 minutes until golden brown. Remove from the oven and let cool.

Making the Glaze Drizzle:

1. In a measuring cup, combine powdered sugar and milk, stirring until smooth. Adjust the consistency with more milk or powdered sugar if needed.
2. Once the pastry ring has cooled, drizzle the glaze over the top. Cut into desired portions and enjoy!

Serving Suggestions

Serve slices of Lemon Cream Cheese Pastry Ring as a delightful dessert or sweet treat alongside a cup of coffee or tea. It’s also perfect for special occasions like brunch or afternoon gatherings.Store any leftover pastry ring in an airtight container in the refrigerator for up to 3 days. Enjoy reheated or chilled, depending on your preference.

Some Techniques or Tips

• Ensure the cream cheese is at room temperature for easier mixing and a smoother filling texture.
• Be careful not to overfill the pastry ring to prevent leakage while baking.
• Allow the pastry ring to cool slightly before adding the glaze to prevent it from melting too quickly.

FAQs about Lemon Cream Cheese Pastry Ring

1. Can I use store-bought lemon curd instead of making the lemon filling from scratch? Yes, you can substitute store-bought lemon curd for the homemade lemon filling to save time. Adjust the amount used based on personal preference for lemon flavor.
2. Can I freeze the pastry ring for later consumption? While it’s best enjoyed fresh, you can freeze the pastry ring (unglazed) for up to 1 month. Thaw overnight in the refrigerator before reheating in the oven or microwave.
3. Can I use reduced-fat cream cheese for the cream cheese filling? Yes, you can use reduced-fat cream cheese, but keep in mind that it may affect the texture and flavor slightly. Adjust the sweetness level to taste accordingly.

Lemon Cream Cheese Pastry Ring

Ingredients:

For the Pastry Ring:

• 2 containers Pillsbury™ refrigerated crescent dinner rolls

For the Lemon Filling:

• 1 cup sugar
• 2 eggs
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons lemon zest
• 6 tablespoons butter, cubed

For the Cream Cheese Filling:

• 8 oz cream cheese, room temperature
• 1/3 cup sugar
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Glaze Drizzle:

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions:

1. Preheat the oven to 375°F (190°C).
2. For the Lemon Filling:
   • In a small saucepan over low heat, whisk together the eggs, sugar, lemon juice, and lemon zest until well combined.
   • Add the cubed butter to the pan and continue stirring constantly. Cook until the mixture thickens and coats the back of a metal spoon.
   • Remove from heat, transfer to a small bowl, and let cool for 15 minutes. Place in the refrigerator until ready to use.
3. For the Cream Cheese Filling:
   • In a medium mixing bowl, beat the cream cheese until fluffy, about 2-3 minutes.
   • Add the sugar, egg yolk, vanilla extract, and lemon juice. Beat for an additional 2 minutes until well combined.
4. Making the Pastry Ring:
   • Unroll the crescent rolls and separate them into pre-cut triangles.
   • Place the triangles on an ungreased baking sheet, arranging them so that the wider end of the crescent forms a circle with about a 5-inch opening in the center. The smaller tip of the crescent should be on the outside.
   • Spread the cream cheese mixture over the wide part of the crescents.
   • Spoon the lemon filling on top of the cream cheese mixture.
   • Fold the small tip of each crescent over and tuck it under the wider part to secure, forming the ring.
   • Bake for approximately 22-24 minutes until golden brown. Remove from the oven and let cool while making the glaze.
5. Making the Glaze Drizzle:
   • In a measuring cup, combine the powdered sugar and milk, stirring until smooth. Adjust the consistency with more milk or powdered sugar if needed.
6. Once the pastry ring has cooled, drizzle the glaze over the top. Cut into desired portions and enjoy!

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