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.

Ratings & Reviews

smith3576's Review

csaunders80
February 16, 2010
I was skeptical of this since it used refrigerated dough (not to mention how UNhealthy refrigerated dough is for you) but made it because it was so easy and the positive reviews for a social gathering. I didn't even bother serving them. They were really bland.

csaunders80's Review

smith3576
March 12, 2009
I made these on a whim today and they are great! I used one package of reduced-fat cream cheese and one package of fat-free cream cheese. I also added the juice of 1/2 of a lemon and used 1 cup of splenda instead of 3/4 of a cup of sugar. They turned out great and they were even less fat.