Ingredients
2 pkg. crescent rolls
1 egg, separated
3/4 c. sugar
2 Tbsp. lemon juice
2 (8 oz.) pkg. cream cheese (room temperature)
1 tsp. vanilla
1 tsp. water
Method
Sources
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Italian cream cheese — tiramisu, pasta, risotto finishing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Preheat oven to 350°. Cream the cream cheese until smooth in a mixer or food processor. Add sugar and egg yolk to mixture; blend until smooth. Add vanilla and lemon juice; blend. Spread 1 package of crescent rolls in the bottom of a 13 x 9-inch pan. Pour cream cheese mixture over rolls on top. Spread the remaining package of rolls on top. Mix the egg white with teaspoon of water; brush over the tops of the rolls. Bake for 30 minutes. Serves 10 to 12.