Yield 10-12 Serves
Blackberry Sopapilla Bars, inspired by the Mexican dessert called sopapilla from Pancho’s in Corpus Christi Texas, have a sweet, creamy cheesecake filling, fresh blackberries between all topped with cinnamon dusted crescent crust.
2 (8 ounce) refrigerated crescent rolls
2 (8 ounce) cream cheese, softened
1 tsp vanilla extract
1 cup fresh blackberries
1/4 cup Land O Lakes® Butter with Canola Oil, melted
1/4 cup sugar
3 teaspoon ground cinnamon
Preheat the oven to 375F
Combine sugar and cinnamon in a small bowl, set aside.
Unroll one can of crescent rolls and place at the bottom of a 9x13 baking dish. Seal the perforations with fingers.
Lightly brush with melted butter with canola oil, sprinkle with sugar-cinnamon mixture.
Using a hand mixer blend softened cream cheese, sugar and vanilla until well combined. Using a spatula spread filling onto dough. Scatter fresh blackberries over cream cheese.
Unroll second can crescent rolls and carefully place over blackberries, seal the perforation with fingers.
Brush with melted butter and sprinkle with cinnamon-sugar.
Bake for 25-30 minutes or until top is golden brown
Remove from oven, allow to cool for at least 30 minutes before slicing. Store in the fridge.
Recipe by Sweet Life at https://sweetlifebake.com/2017/07/27/blackberry-sopapilla-bars/