I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. It keeps the bottom from being doughy.
I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. It keeps the bottom from being doughy.
It was lovely! I read all the reviews, and decided to do something different with the bottom crust of crescent rolls. I placed Parchment paper (Dollar Tree carries it) sprayed it lightly, placed the crescents as instructed, THEN I beat a whole egg and "painted" the top of the bottom crust, added the filling, top crust i also painted with egg and topped with the sugar. Perfect! Glazed and shiny top, nice crisp bottom. Why? the Egg COOKS and makes a Moisture barrier between the filling and the bottom crust. I do this will All MY fruit filled pies, any pie actually, unless it is a refrigerator pie, of course!
This filling works well with Phyllo dough sheets top and bottom for those of you who don't like the cresent dough. Put about 6 sheets on bottom and the same on top. Makes a crispy crust.
Another use is if you make pizzelle you can roll them around a cannoli mold when they come out of the iron, before they cool, and fill them with this to make trabochki.
The filling is yummy.
Made half a recipe, used an 8x8 baking dish, and cut into 12 squares. I used reduced fat cream cheese and Splenda (cutting back on the amount in the recipe) with good results. This is a really quick and tasty dessert!
I made these today and they turned out delicious. The only change I did was I baked the bottom layer of dough first for 15 minutes, let it cool for 10 minutes then added the cream cheese filling and the top crust. I baked for 35 minutes and it was awesome. I will definitely make these again.
The filling was excellent, especially when eaten cold. My husband and I enjoyed the perfectly lemony taste. The use of crescent roll dough was awful though. Very messy to work with. Doesn't hold its crispness, gets almost "soggy". I'd love to experiment with the filling using a butter or sugar cookie dough or a baked pie crust base, something that will maintain some crispy/firmer base substance. Also I like to freeze my baked goods and know from previous (non-dessert) recipes that crescent rolls do not do well after freezing. Any suggestions from out there would be very welcome as well.
The entire 3 stars were just for the filling.
First, calculate approx. 3-Tbsp. equals 1-lemon. This takes out the guess work on how much juice. Second, press 1 can of crescent roll dough in the bottom of prepared baking dish and bake for 15-minutes and then remove from oven and let cool; pour creaming spread over cooled bottom layer. Make sure to keep 2nd crescent roll dough in refrig. while bottom is baking. Last, roll out 2nd crescent roll on waxed paper with your sugar/lemon mix on top of waxed paper. Then stretch dough over sugar/lemon mix and then flip over dough onto cream cheese mix.
These were Terrific!! A lady @ school gave me some Mayer lemons I wanted to show case such a great piece of fruit these bars accomplished that goal n then some! I took the bars to school and my friends LOVED them! Thank You Pam These are an EXCELLENT dessert for any occasion::)
I'm not going to lie, this never made it to the refrigerator. And it was still wonderful. After reading the reviews, I knew some thought it was too tart, and a few had problems with the bottom crust. I am not a fan of overpowering lemon flavor, so I only half-heartedly squoze... no juicer, no heavy lifting. I only zested 1 lemon. As for the crust, I followed the advice to cook it first. The BOTTOM crust is the only part of this recipe I would give 4/5 stars to. It is rather pesky. The top crust turns out perfect, absolutely divine. Filling was amazing (y'all are lucky that made it into the oven). I have thought a lot about how to fix the bottom crust. Maybe make it thinner and don't cook before hand? I kept thinking it would taste better with good old fashioned pie crust. I'm not a huge fan of filo dough.
