Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Martha Condra
Recipe by Health December 2006

Gallery

Credit: Ngoc Minh Ngo

Recipe Summary

Yield:
Makes 36 squares (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

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

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

  • 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.

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

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

Nutrition Facts

97 calories; fat 5g; saturated fat 2g; mono fat 1g; poly fat 0g; protein 2g; carbohydrates 10g; fiber 0g; cholesterol 15mg; iron 0mg; sodium 156mg; calcium 11mg.
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