Mexican Puffy pastry


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  • Prep Time


  • Total Time


  • Servings



  • 2

    (8oz) packages cream cheese, softened

  • sticks (10 Tbsp) butter

  • cups sugar, divided

  • 2

    teaspoons vanilla, divided

  • 2

    (8oz) packages crescent dinner rolls

  • ½

    teaspoon ground cinnamon


Preheat oven to 350 degrees and spray 13x9 inch baking pan. Combine cream cheese and 4 Tablespoons butter in large mixing bowl and beat at medium speed until light and creamy. Gradually, beat in 1 cup sugar and 1 teaspoon vanilla. Unroll 1 package crescent rolls and place in bottom of prepared dish. Press to edges of pan and seal perforations. Spread cream cheese mixture evenly over dough. Unroll second crescent rolls and place on lightly floured surface. Shape into 9x13 piece, sealing perforations and place on top of cream cheese mixture. In small saucepan, melt remaining 6 Tablespoons butter, 1/2 cup sugar, 1 teaspoon vanilla and cinnamon. Spread evenly on top of dough. Bake 30 minutes until puffed and top is golden brown. Cool before cutting into squares


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