crescent rolls with lemon cream cheese

Recipe Rolled with lemon cream

crescent rolls with lemon cream cheese


  • * For countertop:
  • * 4 eggs
  • * 4 tablespoons sugar
  • * 2 tablespoons oil
  • * 4 tablespoons flour
  • * vanilla essence
  • * For the filling:
  • * 1 or
  • * 1 lemon
  • * 75 g old
  • * 50 g butter
  • * 250 ml fresh

Preparation Roll with lemon cream :

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny. Mix the yolks well with oil and vanilla essence, then add over the egg whites.

Add the flour and mix gently, with movements from bottom to top. The dough obtained is poured into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat for about 15 minutes.

Turn the top over on a piece of baking paper sprinkled with sugar and roll carefully, so as not to break. Leave for a few minutes then unroll and grease with cream.


Lemon juice mixed with sugar is boiled.

The egg beats easily. Slowly pour the hot juice, stirring. Put it back on low heat and mix gently until boiling.

Boil for 5 minutes (stirring constantly), until thickened. Set the bowl aside, add the butter and mix well. Let cool until completely cooled. Add 3-4 tablespoons of whipped cream (put whipped cream until you get the desired consistency) and mix. The rest of the whipped cream is used for garnishing.

Put the cream on the rolled top and roll it carefully again. Wrap the roll in aluminum foil and let it cool for a few hours.

crescent rolls with lemon cream cheese

I cut it much faster (I think I got impatient from Gaby :)))) and the cream was not very well hardened. In the morning, the remaining piece looks much better, but it was too ruffled by Amira (she put her fingers in the whipped cream))) and I didn't have a picture. :))

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