Raspberry Crescent Squares
- 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
- 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.
- 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.
- 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.
rolls, lemon curd, cream cheese, eggs, raspberry preserves, sugar, water
Taken from www.food.com/recipe/raspberry-crescent-squares-330846 (may not work)