Monday, March 9, 2015
Croissant Cream Cheese Dessert
Croissant Cream Cheese Dessert
CRUST:
2 pkg. croissant rolls, refrigerated
FILLING:
2 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 egg, separated (save both yolk and white)
TOPPING:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. walnuts
Unroll 1 package croissant rolls into ungreased 9x13 inch pan. Mix cream
cheese, sugar, egg yolk and vanilla until blended. Spread mixture onto
croissant crust. Top filling mixture with second package croissant rolls.
Beat egg white until stiff. Spread on top of croissant rolls. Mix sugar,
cinnamon and nuts. Sprinkle over egg white evenly. Bake at 350 degrees for
35 minutes. Cut into squares and serve when cooled. Serves 15.
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