Tuesday, September 8, 2009

Crescent Roll Cheese Cake Squares (Easy Mexican Sopapilla)

Served warm from the oven or chilled from the fridge, these easy-to-prepare cheese squares
are destined to hit the bull's-eye-of-approval from family and friend.

I wasn't really sure what to call this. Or how to categorize it. I used to make a similar recipe years ago that was simply dusted with powdered sugar. I prepared this one for the usual Sunday morning "surprise." Served warm it's wonderful. Refrigerated, it's even better. The recipe is easily halved. It's now possible to buy crescent rolls in a single sheet instead of being perforated to separate into rolls.

The cream cheese is absorbed into the flaky pastry leaving a wonderful custard-like middle. The sugar topping provides just the right amount of "crunch."

  • 1, 8-ounce pacakage softened cream cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2, 8 ounce packages refrigerated crescent rolls
  • 1/2 cup melted butter (you won't use it all)
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 350 and spray a 9 x 13 baking pan.

Beat the cream cheese with the sugar and vanilla until smooth.

Unroll one package of crescent rolls and roll to fit into the pan. If using the non-perforated kind, it is already shaped to fit. Spread the cream cheese mixture evenly over the layer and top with the remaining sheet of dough.

Stir together the sugar and cinnamon.

Liberally brush the top layer with the melted butter. When you think it's too much, brush with more. Evenly sprinkle the sugar/cinnamon mixture over the top.

Bake for 30 minutes until the dough has puffed and the corners are golden brown and sugar has absorbed the butter and is a solid crisp layer. Cool at least 20 minutes before slicing. Store leftovers in refrigerator.

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