Ingredients
- 2 cans (8 oz/226 g each) refrigerated crescent dough sheets
- 16 oz (450 g) cream cheese, room temp
- 0.75 cup (150 g) granulated sugar
- 1 large egg (optional)
- 1 tsp vanilla extract (Mexican vanilla if available)
- 0.25 tsp fine salt
- 0.25 cup (56 g) unsalted butter, melted
- 0.5 cup (100 g) granulated sugar
- 1 Tbsp ground cinnamon
- 0.25 cup cajeta or dulce de leche, flaky salt (optional)
Equipment
- 9×13 pan
- Parchment paper
- offset spatula
- sharp knife
Method
- Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
- Press one crescent sheet into pan; optional: pre-bake 5 min.
- Beat cream cheese smooth; mix in ¾ cup sugar, egg (if using), vanilla, and salt.
- Spread filling over crust. Top with second crescent sheet.
- Brush with melted butter. Combine ½ cup sugar + 1 Tbsp cinnamon; sprinkle evenly.
- Bake 28–35 min until golden and mostly set with slight center jiggle.
- Cool 1 hour; chill 2 hours. Lift, slice, and drizzle cajeta if desired.
Nutrition
Calories: 260kcalCarbohydrates: 24gProtein: 4gFat: 17gSaturated Fat: 9gCholesterol: 50mgSodium: 240mgSugar: 16g
Notes
Swap: Puff pastry works; bake to deep gold. No-egg: Skip egg for softer set; chill well. Dairy-free: Use dairy-free cream cheese + vegan butter; texture slightly different. Gluten-free: Use GF pastry/dough alternative.
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