Bake-Off® Contest 45, 2012
Athens, Alabama

Mango-Lemon Drop Sunshine Puffs

Bake pockets of sweet and citrusy cream cheese in sweet crescent puffs. What a great morning treat!

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  • prep time 40 min
  • total time 55 min
  • ingredients 8
  • servings 16
 

Ingredients

1
package (3 oz) cream cheese, softened
1/3
cup powdered sugar
2
tablespoons lemon juice
1/8
teaspoon grated lemon peel
1
cup flaked coconut
1
can Pillsbury™ Grands ®! Big & Buttery crescent dinner rolls
2/3
cup white baking chips
1/3
cup mango jam or sweet orange marmalade

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LOCATION

Steps

  • 1 Heat oven to 350°F. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in lemon juice on low speed. Stir in lemon peel and coconut until well mixed. Set aside.
  • 2 Unroll crescent dough onto ungreased cookie sheet; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle into 8 squares. Place 16 of the squares 2 inches apart on cookie sheet. Spoon heaping teaspoon of cream cheese mixture in center of each square. Top cream cheese mixture with remaining dough squares, placing each of the squares at an angle so points of the square hang over the middles of the sides of the bottom square to look like shape of the sun. Press edges of dough around cream cheese mixture to seal.
  • 3 Bake 9 to 14 minutes or until light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in 1-quart saucepan over low heat, melt white chips and mango jam, stirring constantly, until melted and smooth. Spread glaze over rolls. Serve warm.
  • 1 Heat oven to 350°F. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in lemon juice on low speed. Stir in lemon peel and coconut until well mixed. Set aside.
  • 2 Unroll crescent dough onto ungreased cookie sheet; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle into 8 squares. Place 16 of the squares 2 inches apart on cookie sheet. Spoon heaping teaspoon of cream cheese mixture in center of each square. Top cream cheese mixture with remaining dough squares, placing each of the squares at an angle so points of the square hang over the middles of the sides of the bottom square to look like shape of the sun. Press edges of dough around cream cheese mixture to seal.
  • 3 Bake 9 to 14 minutes or until light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in 1-quart saucepan over low heat, melt white chips and mango jam, stirring constantly, until melted and smooth. Spread glaze over rolls. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
220mg
220%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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