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Mango-Lemon Drop Sunshine Puffs

Mango-Lemon Drop Sunshine Puffs

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package cream cheese, softened (3 oz)
  • 1/3 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/8 teaspoon grated lemon peel
  • 1 cup flaked coconut
  • 1 can Pillsbury® Big & Buttery refrigerated crescent dinner rolls
  • 2/3 cup HERSHEY’S Premier White Chips
  • 1/3 cup Smucker's® Mango Jam or Sweet Orange Marmalade

Directions

  • 1. Heat oven to 350°F. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in lemon juice on low speed. Stir in lemon peel and coconut until well mixed. Set aside.
  • 2. Unroll crescent dough onto ungreased cookie sheet; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle into 8 squares. Place 16 of the squares 2 inches apart on cookie sheet. Spoon heaping teaspoon of cream cheese mixture in center of each square. Top cream cheese mixture with remaining dough squares, placing each of the squares at an angle so points of the square hang over the middles of the sides of the bottom square to look like shape of the sun. Press edges of dough around cream cheese mixture to seal.
  • 3. Bake 9 to 14 minutes or until light golden brown. Cool 5 minutes.
  • 4. Meanwhile, in 1-quart saucepan over low heat, melt white chips and mango jam, stirring constantly, until melted and smooth. Spread glaze over rolls. Serve warm.
  • 16 rolls
Ingredients sitting on a table

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