Lemon Cream Cheese Strudel Food

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

CREAM CHEESE STRUDEL

Steps:

• Preheat oven to 350 degrees.
• Combine both packages of cream cheese, sugar, and vanilla in a large bowl with a mixer. Set aside.
• Lightly spray a 9x13" pan with Pam. Spread out one package of the crescent rolls to cover the bottom of the prepared 9x13" pan.
• Gently spread the cream cheese mixture on top of the pressed crescent roll.
• Take the second package of the crescent roll and roll out between two pieces of wax paper. (This is much easier than trying to spread out on top of the cream cheese mixture already in the pan) Lay on top of the cream cheese mixture.
• Mix together your topping ingredients and spread out over the second layer of the crescent rolls.
• Bake at 350 degrees for 30 minutes until sides turn lightly brown.

LEMON-CREAM CHEESE SPREAD

Steps:

• In a small bowl, using an electric mixer on medium speed, beat together all ingredients until light and fluffy.
• Serve at room temperature; store covered in the refrigerator.

LEMON CREAM CHEESE STRUDEL

Steps:

• Defrost filo, following the package directions.
• Zest the lemon, mince and reserve. Carefully peel the lemon, removing all of the white pith. Thinly slice the peeled lemon with care, set aside. Lemon is easier to cut if first frozen.
• Combine the cheese, yolks, sugar and extract with an electric mixer or food processor. Blend until creamy.
• Fold in raisins if desired, and zest. Refrigerate.
• Heat oven to 375. Grease a baking sheet.
• Dampen a large cotton cloth, place on work surface.
• Remove first filo (phyllo) leaf from package and place on cloth. Brush the leaf quickly with melted butter. Sprinkle with 2 tablespoons of breadcrumbs. Top with another filo leaf, butter and sprinkle with 2 tablespoons breadcrumbs.
• Repeat with 2 more filo leaves.
• Working across only the bottom half of the short end of the prepared filo, spread half of the filling on the pastry, leaving a one-inch border acress the short end and halfway up both sides.
• Lay half of the lemon slices in a row across the filling.
• Fold the border over the filling, and using the cloth as a guide, loosely roll the pastry jellyroll fashion, taking care to keep ends tucked inches.
• Place rolled strudel, seam side down, on prepared baking sheet, brush with butter. Using a sharp knife, make seven slashes just through the top layer of filo leaves dividing the strudel into 8 equal servings. Repeat entire process with remaining filo leaves and filling to make a 2nd strudel.
• Bake 50-55 minutes, or until deep golden brown. Cool on wire rack for 30 minutes.
• Sprinkle with powdered sugar.