We all have seen this on the net. I wanted to cut back on the sugar & fat, so I tried it was less of both and kicked it up with lemon. My husband and neighbors really liked it they compared it to if a cheesecake and cobbler had a baby. you can changed the topping up of course but do not be afraid of the glaze I made it was so easy. I do think this still needs some work maybe if I did not use the larger rolls and it is not as pretty as all the ones I have seen but I did love the glaze and overall not to shabby of a dessert. Next time I will use puff pastry sheets I think
1preheat oven to 350 deg. Grease a 13 X 9-inch baking pan. this will bake for 35 to 40 minutes
2Lay 1 pack of crescent rolls in the pan and pinch the openings together sprinkle with a tsp or so of sugar if you like. I found this step to be a waist of time. I want to mention here I found extra large crescent rolls and used them. yes it covered the pan so easy top and bottom with one extra, I feel there was to much bread on the outer pieces but the middle was ok husband liked it.
3Beat cream cheese, sugar, vanilla & egg and zest. Spread mix over rolls evenly lay the 2nd pack of rolls on top of cheese, I then brushed this with a bit of melted butter, some will use an egg white some will then sprinkle this with sugar I did not.
4Glaze: In a small pan add corn starch and sugar,water, juice mix to combine then bring just to a boil on med heat, stir constantly cook until clear and thickened lightly.
5beat egg yolk in a small bowl with fork until blended stir in 2 tbs approx of the hot cornstarch mixture, return this egg mixture to remaining mixture in saucepan stir until blended cook one min or until thickened stirring constantly cool slightly drizzle, spread, slather over still warm cake.
6Note this glaze actually called for 2 tsp of lemon juice I found it needed more so after it was done I added what I had left so it ended up being about 2 or more tbls. it could have handled more.