Description
Crispy fried crescent rolls filled with creamy cheesecake and sweet strawberry sauce. A delightful dessert!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 teaspoon cornstarch (optional, for thickening)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Vegetable oil, for frying (about 3-4 cups)
- 1 package (10-12 count) refrigerated crescent roll dough
- Powdered sugar, for dusting (optional)
- Fresh strawberries, for garnish (optional)
Instructions
- Prepare the Strawberry Sauce: In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. If desired, thicken the sauce by whisking cornstarch with 1 tablespoon of cold water and slowly pouring it into the simmering mixture, stirring constantly until thickened (1-2 minutes). Reduce heat to low and simmer for 10-15 minutes, or until strawberries have softened and sauce has thickened to your desired consistency. Stir occasionally. Remove from heat and let cool completely. Refrigerate until ready to use.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined and fluffy. Beat in the egg until just combined. Stir in the vanilla extract and salt until evenly distributed. Cover and refrigerate for at least 30 minutes.
- Assemble the Fried Strawberry Cheesecakes: Preheat vegetable oil in a deep fryer or large pot to 350°F (175°C). Prepare a breading station with flour, beaten eggs, and panko breadcrumbs mixed with cinnamon, nutmeg, and salt in separate shallow dishes.
- Unroll crescent roll dough on a lightly floured surface and separate into triangles.
- Spoon 1-2 tablespoons of cheesecake filling onto the center of each triangle.
- Top with 1-2 tablespoons of cooled strawberry sauce.
- Fold the sides of the triangle over the filling, then roll up from the wide end to the point, creating a sealed pocket. Pinch edges tightly to seal.
- Repeat with remaining dough, filling, and sauce.
- Dredge each filled crescent roll in flour, then dip in beaten eggs, and finally coat with panko breadcrumb mixture, pressing gently to adhere.
- Place breaded crescent rolls on a baking sheet lined with parchment paper.
- Fry the Cheesecakes: Carefully lower the breaded crescent rolls into the preheated oil, a few at a time, being careful not to overcrowd the fryer or pot.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Turn over during frying.
- Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
- Repeat with remaining crescent rolls.
- Serve and Enjoy: Let cool slightly before serving. Dust with powdered sugar and garnish with fresh strawberries, if desired. Serve immediately.
Notes
- Don’t Overfill: Be careful not to overfill the crescent rolls with the cheesecake filling and strawberry sauce, as this can cause them to leak during frying.
- Seal Tightly: Make sure to pinch the edges of the crescent rolls tightly to seal them and prevent the filling from escaping.
- Oil Temperature: Maintaining the correct oil temperature is crucial for achieving a golden-brown and crispy crust. If the oil is too hot, the cheesecakes will burn on the outside before the inside is cooked through. If the oil is not hot enough, the cheesecakes will absorb too much oil and become soggy.
- Don’t Overcrowd: Avoid overcrowding the fryer or pot, as this will lower the oil temperature and result in soggy cheesecakes.
- Other Fruit Fillings: Feel free to experiment with other fruit fillings, such as blueberries, raspberries, or peaches.
- Chocolate Chips: Add a sprinkle of chocolate chips to the cheesecake filling for an extra touch of sweetness.
- Different Crust: Instead of crescent rolls, you could use puff pastry or even wonton wrappers for a different texture.
- Air Fryer Option: For a healthier option, you can try air frying the cheesecakes. Preheat your air fryer to 375°F (190°C) and air fry for about 8-10 minutes, or until golden brown and crispy, flipping halfway through.
- Storage Instructions: Fried strawberry cheesecakes are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crust will soften over time. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. You can also reheat them in an air fryer for a few minutes to help crisp up the crust.
- Prep Time: 45 minutes
- Cook Time: 30 minutes