OW Bahraniya You can buy the dough at most grocery stores (at least where I live). Here's a recipe for crescent roll dough: allrecipes.com/recipe/golden-crescent-rolls/
Miranda Rintoul is right, OW Bahraniya. This recipe uses a prepared, packaged dough you buy ready-to-use in the grocery store. Another option would be a different recipe with a homemade bottom crust. Here's one to take a look at: allrecipes.com/Recipe/Cheesecake-Lemon-Bars/Detail.aspx
Makes 32 rolls 3 1/2 cups (440g) flour 25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast) 1/3 cup (80 ml) water, warm 3/4 cup (180ml) milk, warm 1 1/2 tbsp (22g) sugar 2 eggs 1 tsp (5g) salt 4 tbsp (56g) butter, softened Filling 4 or 5 tbsp (56g) butter, softened Topping 1 1/2 tbsp (21g) butter, melted Directions In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size. Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza). Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter. Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.
You may do that, Rebekah Chaparro. In fact, it's a tip recommended by one home cook in a review of this recipe. We recommend baking it in the preheated oven for 10 minutes or so. Note that the dough will probably shrink somewhat and pull away from the sides of the baking dish. Hope this helps.
Gluten free DOUGH: ⅔ cup milk 1 tablespoon butter 1 packet yeast ¼ cup granulated sugar ½ cup potato starch ½ cup brown rice flour ¼ cup finely ground almond flour ¼ cup tapioca starch plus more for flouring your surface ½ teaspoon baking soda 1½ teaspoon xanthan gum 2½ teaspoon baking powder ½ teaspoon salt 1 large egg ¼ cup olive oil ½ teaspoon vanilla
can this be made with normal rolling dough. What's the difference between crescent dough and Normal dough? don't think we have crescent dough in the UK
Thanks for your question, Shazzy x. This recipe uses a prepared, packaged dough you buy ready-to-use in the grocery store--the kind in a tube that you break apart and fold into rolls. if you can't find it--usually in the refrigerator section of the grocery store--another option would be a different recipe with a homemade bottom crust. Here's one to take a look at: allrecipes.com/Recipe/Cheesecake-Lemon-Bars/Detail.aspx
Yes, the bars should be kept refrigerated, Juliee Bee. First, so the bars set and become firm once they're cut, and then so they continue to hold their shape. It's fine to take them out of the fridge a few hours before serving. Enjoy!
Smart question, ELAINE. You may use concentrated lemon juice, but remember it's stronger than juice squeezed from a lemon, so you'll need to dilute it slightly.
Is it okay to not add lemon juice or any lemons at all. Or do I need the lemons? I know it is a lemon cream cheese bars. But my family hates lemons! So what are my other options??
Oh my, that not only looks DELICIOUS, but very easy as well! Thank You
There goes my attempt to stay fit over the summer. This one recipe is calling out my name. Hahaha.
I like this one , will try and see how it turns out
Thanks for posting
Looks so easy! Gotta try!
I love simple recipes like this.
The cream cheese filling would be great with puffed pastry
I'll make you one day my dear. Yay, the voice is back!
What a great dessert.
This looks very delicious, sour, sweet and easy!
How do i make the dough?
OW Bahraniya You can buy the dough at most grocery stores (at least where I live). Here's a recipe for crescent roll dough: allrecipes.com/recipe/golden-crescent-rolls/
Miranda Rintoul is right, OW Bahraniya. This recipe uses a prepared, packaged dough you buy ready-to-use in the grocery store. Another option would be a different recipe with a homemade bottom crust. Here's one to take a look at: allrecipes.com/Recipe/Cheesecake-Lemon-Bars/Detail.aspx
Allrecipes Allrecipes validated my comment :o
I can die happy now.
Thank you very much :)
Looks really good! I've got blackberries getting ready to ripen. I think I'll work them into this recipe. :-)
Yummy
I don't like using premade stuff ( crescent rolls ), but I think I'll
Try this one!
Makes 32 rolls
3 1/2 cups (440g) flour
25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
1/3 cup (80 ml) water, warm
3/4 cup (180ml) milk, warm
1 1/2 tbsp (22g) sugar
2 eggs
1 tsp (5g) salt
4 tbsp (56g) butter, softened
Filling
4 or 5 tbsp (56g) butter, softened
Topping
1 1/2 tbsp (21g) butter, melted
Directions
In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza).
Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.
Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.
Do you think it would be ok to bake the bottom layer of crescent roll first? If so, how long do you think? I'm just trying to avoid a soggy bottom
You may do that, Rebekah Chaparro. In fact, it's a tip recommended by one home cook in a review of this recipe. We recommend baking it in the preheated oven for 10 minutes or so. Note that the dough will probably shrink somewhat and pull away from the sides of the baking dish. Hope this helps.
Yum.
Can I store these in the refrigerator?
I need to change the recipe to a low-carb version. Any idea? :D
Gluten free DOUGH:
⅔ cup milk
1 tablespoon butter
1 packet yeast
¼ cup granulated sugar
½ cup potato starch
½ cup brown rice flour
¼ cup finely ground almond flour
¼ cup tapioca starch plus more for flouring your surface
½ teaspoon baking soda
1½ teaspoon xanthan gum
2½ teaspoon baking powder
½ teaspoon salt
1 large egg
¼ cup olive oil
½ teaspoon vanilla
can this be made with normal rolling dough. What's the difference between crescent dough and Normal dough? don't think we have crescent dough in the UK
Thanks for your question, Shazzy x. This recipe uses a prepared, packaged dough you buy ready-to-use in the grocery store--the kind in a tube that you break apart and fold into rolls. if you can't find it--usually in the refrigerator section of the grocery store--another option would be a different recipe with a homemade bottom crust. Here's one to take a look at: allrecipes.com/Recipe/Cheesecake-Lemon-Bars/Detail.aspx
Are these supposed to be kept refrigerated ?
Yes, the bars should be kept refrigerated, Juliee Bee. First, so the bars set and become firm once they're cut, and then so they continue to hold their shape. It's fine to take them out of the fridge a few hours before serving. Enjoy!
Can I use concentrated lemon juice?
Smart question, ELAINE. You may use concentrated lemon juice, but remember it's stronger than juice squeezed from a lemon, so you'll need to dilute it slightly.
Is it okay to not add lemon juice or any lemons at all. Or do I need the lemons? I know it is a lemon cream cheese bars. But my family hates lemons! So what are my other options??
You can definitely leave out the lemons :) it's optional and it would just be a cheesecake bars and would still be deliciousss
How about substituting orange juice and orange zest, Moni Bell? Would your family enjoy that flavor?
They would totally enjoy it!
We made these all the time growing up. We don't put lemons in it, use a smudge more sugar and sprinkle cinnamon sugar on the top. yummmmm.
I would have thought that the cream cheese melts in the oven... Apparently it doesn't.
I love you