"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Saturday, July 18, 2009

Cream Cheese Squares

Cream Cheese Squares
Trabahong tamad...perfect with coffee. Got it from kraftfoods magazine.

I enjoyed it plain or with blueberry sauce (made by cooking 2 pints blueberries with 1/4 cup water and as much sugar as I felt it needed, cooked until syrupy).

Store leftovers inside plastic ziploc bags refrigerated. Good even when cold. No need to reheat.

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon


PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.

BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Spreading the Cream Cheese mixture
UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.

BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Store in plastic bags to keep from drying out


  1. Very simple and easy! BTW, I tried your BBQ recipe and I used the butt portion and had it sliced by the butcher tocino style, skewered it and parang Pinas taste talaga. Thanks for posting that.

  2. Hi Ebie,
    You are so welcome! Part of the thanks goes to ut-man. :)

  3. This comment has been removed by a blog administrator.


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