Reviewed: Jan. 31, 2011

I came here looking for this recipe because I lost my copy. This is exactly like mine. Super easy and delicious! This time I will try it with the leftover egg white on top crust and nuts,cinnamon,and sugar on top. It's so easy to keep these simple ingredients on hand for when you need a quick desert. Yummy!

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2 users found this review helpful

Reviewer:

teenybopper

Reviewed: Nov. 28, 2010

My mom always made these growing up and I love them. Check out the recipe for fruit salsa on the site. This is a great topping for these bars.

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2 users found this review helpful

Reviewer:

Afid11307

Reviewed: Oct. 3, 2010

This was really good cold. I might try using the egg white on the top to glaze. Also I overcooked at 35 minutes. Next time I will go maybe 25.

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4 users found this review helpful

Reviewer:

indyjjb

Reviewed: Jul. 7, 2010

I love this breakfast treat. I sometimes add blueberries and a tbsp of flour, as blueberries are juicy when cooked.

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Reviewer:

Lilacs

Cooking Level: Expert

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Radcliff, Kentucky, USA

Reviewed: May 31, 2010

I actually put the whole egg in and it turned out like a 'fluffy' cheesecake. Was very good. I also added about 1 tsp of cardamon to the cream cheese filling. And used brown sugar on the topping. Will make again. Very easy and yummy!

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3 users found this review helpful

Reviewer:

PrincessBee

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 25, 2010

Yum. I halved this recipe (but used all the egg)and made it in a 9" round pan. These are guilty-great as is, but even better if you add lemon, lime or orange zest to the filling. I served mine with mangoes tonight, but they're fine - and addictive - on their own. Thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Nov. 3, 2009

These are amazing and so ridiculously simple. My only problem was that I pulled the crescent rolls out of the fridge but then didn't actually get to them for almost 15 minutes. I had a hard time unrolling them and keeping them from stretching too much. I think they got a little warm. In the future I'll leave them in the fridge until I'm ready for them.

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3 users found this review helpful

Reviewer:

Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

Reviewed: Apr. 29, 2009

I did not add the egg yolk and it was wonderful. I served it warm and everyone loved it with coffee.

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1 user found this review helpful

Reviewer:

CAROLC80

Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA

Living In: Dover, Ohio, USA

Reviewed: Apr. 12, 2009

YUMMY!!!!!!! I think I've made this three times in the last month. I'm addicted, and it's not good for my health (cream cheese, buttery crescent roll, sugar.... yikes!) These are wonderful. They taste just like a Danish, but way better than store bought. For Easter, today, I tried adding a swirl of preserves on the top, instead of the second layer of crescent roll. We'll see how they turn out. (P.S. I found an unscored can of cresent dough at the grocery store and it was much easier than the regular cresent dough. That helped)

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Reviewer:

Mother2Be

Cooking Level: Intermediate

Reviewed: Jan. 3, 2009

Very good. I also cooked only 25 minutes since it browned quickly in my oven. I also used the unused egg white and beat until frothy and spread over the top layer of creasant rolls before sprinkling the cinnamon and sugar.

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6 users found this review helpful