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Poppyseed Crescent

Poppyseed Crescent

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (15 oz.) all ready pie crusts
1 pkg (8 oz.) cream cheese, softened
1 2/3 cups powdered sugar, divided
2 Tbsp poppyseed
1 tsp grated lemon peel, divided
3 Tbsp lemon juice
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Let's Make It
1
Preheat oven to 350 degrees F. Unfold crusts. Peel off plastic sheets. Place crusts on lightly floured surface. Cut each into 12 wedges.
2
Beat cream cheese, 1/3 cup powdered sugar, poppyseed and 1/2 teaspoon lemon peel at medium speed on electric mixer until well blended. Spread each pie crust wedge with approximately 1/2 tablespoon cream cheese mixture. Roll up to form crescents. Place on baking sheets.
3
Bake 20 to 25 minutes or until lightly browned. Cool on wire racks. Beat remaining sugar, lemon juice and peel. Spread evenly over cooled cookies.
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