3 (9 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can sliced dates
1/4 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
2 eggs
1 cup packed light brown sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
Place tortillas in a medium bowl. Layer cream cheese and dates over cream cheese and dates. Sprinkle with butter, sugar, lemon zest, eggs and brown sugar. Roll the tortillas tightly, and place in the 9 inch square baking dish.
In a small mixing bowl, beat the sugar, lemon zest and lemon zest by hand until well blended; pour over cream cheese mixture in baking dish.
Bake in preheated oven for 10 to 12 minutes, or until heated through. Set aside to cool.
Spread cream cheese spread over the chilled cream cheese mixture.
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