1. Prepare the Lemon Custard:
1.1. Mix Dry Ingredients:
- In a small saucepan, whisk together the sugar, cornstarch, and salt.
1.2. Add Wet Ingredients:
- Gradually whisk in the milk and fresh lemon juice until smooth. Then, whisk in the egg yolks until fully combined.
1.3. Cook the Custard:
- Cook the mixture over medium heat, whisking constantly until it thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat.
1.4. Finish the Custard:
- Stir in the butter and lemon zest until smooth. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
2. Prepare the Cheesecake Filling:
2.1. Mix the Filling:
- In a medium mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.
3. Assemble the Crescent Rolls:
3.1. Preheat Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
3.2. Prepare the Crescent Dough:
- Unroll the crescent roll dough and separate it into triangles.
3.3. Fill with Lemon Custard:
- Spread a small spoonful of the cooled lemon custard onto each triangle, leaving a small border around the edges.
3.4. Add Cheesecake Filling:
- Top the lemon custard with a spoonful of the cheesecake filling.
3.5. Roll and Seal:
- Starting at the wide end, roll up each triangle, tucking the ends to prevent the filling from oozing out during baking. Place each roll on the prepared baking sheet.
3.6. Brush and Sprinkle:
- Brush the tops of the rolls with melted butter, then sprinkle with sugar and lemon zest for an extra burst of flavor.
4. Bake and Glaze:
4.1. Bake the Rolls:
- Bake the crescent rolls for 12-15 minutes or until golden brown and puffed.
4.2. Prepare the Glaze:
- While the rolls are baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
4.3. Glaze the Rolls:
- Once the rolls are out of the oven, drizzle the lemon glaze over the top while they are still warm.
5. Serve and Enjoy:
5.1. Cool Slightly:
- Allow the rolls to cool slightly on the baking sheet before transferring to a serving platter.
5.2. Garnish:
- Dust with powdered sugar and sprinkle with a bit more lemon zest if desired.
5.3. Serve:
- Serve these Lemon Custard Cheesecake Crescent Rolls warm or at room temperature, with a hot cup of coffee or tea.
Tips for the Perfect Lemon Custard Cheesecake Crescent Rolls:
- Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature for a smooth cheesecake filling.
- Prevent Overfilling: Be careful not to overfill the crescent rolls to prevent the filling from leaking out during baking.
- Make-Ahead: The lemon custard can be made a day ahead and stored in the refrigerator until you’re ready to assemble the rolls.
- Add Fresh Berries: For a fruity twist, consider adding a few fresh raspberries or blueberries to the filling before rolling up the dough.
These Lemon Custard Cheesecake Crescent Rolls are a delightful combination of creamy, tangy, and sweet flavors, all wrapped in a flaky, buttery crescent roll. They’re easy to make yet impressive enough to serve for special occasions. Whether you’re enjoying them as a breakfast treat, a brunch centerpiece, or a dessert, these rolls are sure to become a favorite!