I truly loved all of my baking and pastry courses the most in Culinary School. (Sorry Chef Paul.)
Oh, the things I learned to do with puff pastry in those classes. I dreamed to do the same at home. But lets be real, at the time I was a mom of 6 young kids, 2 of which were under the age of 4, so between studying and mom’ing, I really had no time to be delving into the world of pastry making. Even so, we did not want for sweets.
My absolute go-to ingredient for fabulous pastry-like delights was and in many instances still is Pillsbury® crescent roll dough. The delectable things I’m going to share with you here on this blog are mind blowing. Pillsbury had no idea of the magic they were creating when they unleashed this rolled up puff-like pastry dough on the world. They couldn’t have. Otherwise one would think they would have named them Golden Magic That Will Blow Your Mind Dough. The other wonderful thing about this product is that it makes almost every recipe that requires it, ridiculously easy. And with life moving so fast these days, who doesn’t’ love that?
When I was working in a gourmet food and culinary store while trying to pay for school, I would get to work around 6:30 am and hit our local Panera Bread Company as soon as they opened. My reward for getting up that early was the decadent and still warm sweet cream cheese pastries they made fresh early every morning. I had learned the hard way that ten minutes after opening their doors these wonderful pastries would vanish, so I am not ashamed to admit that I would practically press my nose to Panera’s glass doors at 6:50 am every morning. These Sopapilla Cheesecake Bars remind me a lot of those!
Sopapilla Cheesecake Bars
Recipe via alinadesignco.com
- 2 cans Pillsbury® butter crescent roll
- 2 (8oz) rectangular packages cream cheese (softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter (melted)
- Cinnamon and sugar (I used about 1-part cinnamon to 3-parts sugar)
- Preheat your oven to 350°. Unless you are using a glass pan, then drop the temperature to 325° degrees.
- Unroll and layer by spreading one can of crescent rolls on bottom of ungreased 9×13 inch pan.
- Be sure to smooth out the perforation/seams before topping with your cream cheese filling.
- Combine and mix well either by hand or with a hand mixer the softened cream cheese, sugar, and vanilla in a mixing bowl.
- Spread cream cheese filling over the layer of crescent rolls.
- Unroll and spread remaining crescent rolls over filling, being sure to press together any seams. *
- Spread melted butter over the top and sprinkle with cinnamon and sugar.
- Bake for 20-30 minutes.
**A little tip here is to lay out the last roll of crescent roll dough on a sheet of wax paper or even plastic wrap, and roll out the remaining crescent rolls here; pressing the seams together here instead. This also makes it easier to place on top of your cream cheese filling.