Raspberry Crescent Squares

Name: Raspberry Crescent Squares
Ingredients: 2 (8 ounce) tubes refrigerated crescent dinner rolls; 2 tablespoons lemon curd; 2 (8 ounce) cream cheese, softened; 2 eggs, seperated; 5 ounces seedless raspberry preserves (original recipe said 1/2 to 3/4 of a 9.5 oz. jar); 1 cup confectioners' sugar; 1 tablespoon warm water

7 ingredients

3 steps

Ingredients

2 (8 ounce) tubes refrigerated crescent dinner rolls
2 tablespoons lemon curd
2 (8 ounce) cream cheese, softened
2 eggs, seperated
5 ounces seedless raspberry preserves (original recipe said 1/2 to 3/4 of a 9.5 oz. jar)
1 cup confectioners' sugar
1 tablespoon warm water

Directions

1

Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
2

Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
3

Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.