Ingredients:
- 8 oz (226g) full fat cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup fresh or frozen blueberries
- 2 (8-count) tubes refrigerated crescent roll dough
- 4 tablespoons unsalted butter, melted
- ¼ cup granulated sugar, mixed with 1 teaspoon lemon zest (for sprinkling)
- 1 cup powdered (icing) sugar, sifted
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions:
- In a medium bowl, beat the softened cream cheese, ½ cup sugar, lemon zest, lemon juice, and vanilla until smooth and creamy. Gently whisk in the 1 tablespoon of flour until just combined. Carefully fold in the blueberries using a spatula, trying not to crush them.
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Unroll both tubes of crescent dough onto a clean surface. Separate the triangles. Arrange the triangles on the parchment paper in a large circle, ensuring the wide, short end of each triangle overlaps the pointed tip of the next triangle, forming a solid ring shape.
- Spoon the entire blueberry cream cheese mixture evenly down the centre length of the dough ring.
- Carefully bring the outer edges of the dough up and over the filling, overlapping them slightly in the middle. Gently pinch the overlapping seams closed to seal the filling inside the ring. Tuck any loose ends underneath.
- Brush the entire top surface of the ring generously with the melted butter. Sprinkle evenly with the lemon-zest sugar mixture.
- Bake for 20–25 minutes, or until the pastry is deep golden brown and cooked through.
- Let the ring cool on the baking sheet for at least 15 minutes before glazing.
- While cooling, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Add more juice, a teaspoon at a time, until you reach a thick, pourable consistency. Drizzle generously over the warm crescent ring.
- Slice and serve warm or at room temperature.