Ingredients

Scale

1 (8 oz) can refrigerated crescent roll dough
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup lemon curd (store-bought or homemade)
1 tablespoon melted butter (for brushing)
1 tablespoon coarse sugar or granulated sugar (optional topping)

For the Glaze (Optional):

1/2 cup powdered sugar
1–2 tablespoons lemon juice

Instructions

Preheat Oven:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make Cheesecake Filling:
In a bowl, beat together cream cheese, granulated sugar, vanilla extract, lemon juice, and lemon zest until smooth.

Assemble Crescent Rolls:
Unroll crescent dough and separate into triangles. Spread 1–2 teaspoons of cheesecake filling on each triangle. Add a small dollop of lemon curd on top.

Roll and Bake:
Gently roll each triangle from the wide end to the tip to form a crescent. Place on baking sheet. Brush tops with melted butter and sprinkle with sugar, if using.

Bake:
Bake for 10–12 minutes, or until golden brown and puffed. Let cool slightly.

Add Glaze (Optional):
Whisk together powdered sugar and lemon juice until smooth. Drizzle over slightly cooled crescent rolls.

Serve:
Enjoy warm or at room temperature for a perfectly sweet and tangy treat!