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Lemon & Blueberry Cream Cheese Pastry

Skill: Beginning Prep Time: 15 Bake Time: 15 Servings: 8

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8 Rhodes Dinner Rolls, thawed and still cold
4 oz. cream cheese, softened
¼ cup sugar
1 teaspoon lemon juice
A dash of lemon zest

1 cup confectioner’s sugar
1 Tablespoon butter, melted
2 Tablespoons water
½ teaspoon vanilla

Blueberry Compote
2 cups fresh or frozen blueberries
¼ cup sugar
3 Tablespoons water


Flatten dinner rolls into 3 ½ inch disks and place on greased cookie sheet. Spray plastic wrap with non-stick spray and place gently on dough. Let rise until doubled.

While dough is rising, create the filling by beating together cream cheese, sugar, lemon juice and lemon zest.
When dough is doubled in size, remove plastic wrap. Using fingers, create an indentation by pressing softly for about 2 seconds in the center of each disk for the filling.

Spoon 1 tablespoon of filling into each pastry indentation.

Bake for 350 for about 15 minutes or until golden brown. Do not over bake.

Melt butter, add to powdered sugar, add water, vanilla and stir until smooth. Spoon or drizzle over warm pastries.

Blueberry compote
Combine 1 cup of the blueberries and sugar in a small saucepan. Cook over medium heat for 10 minutes. Add the remaining blueberries and cook for 8 more minutes, stirring frequently.