Photo: Ngoc Minh Ngo
Yield
Makes 36 squares (serving size: 1 square)

Prep: 25 minutes; Cook: 25 minutes; Chill: 1 hour. Chill the bottom layer of dough to help the cream cheese spread more easily.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 13- x 9-inch baking pan with cooking spray; set aside.

Step 3

Combine cream cheese and next 3 ingredients in a large bowl. Mix well.

Step 4

Unroll 1 can of dough, and press into bottom of pan. Spread the cream cheese mixture over the dough.

Step 5

Whisk egg white in a small bowl. Unroll second can of dough, and place over cream cheese mixture. Brush top of pastry with egg white.

Step 6

Combine sugar and cinnamon, and sprinkle over pastry. Bake 25 minutes, or until pastry is golden and puffed.

Step 7

Chill in refrigerator 1 hour, or until cool; cut into squares. Store up to 3 days in fridge.

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