Lightly(!!) oil a 9x13 inch baking dish with canola oil.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. (Or use pc. of puff pastry)
Sunday, August 30, 2009
Vegan Mexican 'Cheesecake' Sopapilla Bars
Preheat an oven to 350 degrees.
Mix cornstarch into 1 cup sugar. Beat together the Tofutti cream cheese with 1 cup of sugar/cornstarch, vanilla extract and lemon juice, in a bowl, until smooth.
Press one piece into the bottom of a 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the pastry.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 - 35 minutes. Remove from the oven and drizzle with honey or syrup of choice.
Cool completely in the pan before cutting into squares.