Shelly's Recipe

CREAM CHEESE DANISH

Category: Quick Breads

2 (8 oz) cans refrigerated crescent rolls
1 large egg, separated
2 (8 oz) pkg cream cheese, softened
1 cup sugar
1 tsp lemon juice
1 tsp vanilla extract
3/4 cup chopped pecans
Powdered sugar

Unroll 1 can of rolls; press into a lightly greased 13x9 inch pan. Beat egg yolk and next 4 ingredients until blended; spread over crescent roll dough in pan. Unroll remaining can of crescent rolls on a sheet of wax paper; press into a 13x9 inch rectangle. Place over cream cheese mixture. Whisk egg white; brush over roll dough. Sprinkle with pecans. Bake at 375 for 25 minutes. Sprinkle with sugar, and cool in pan on a wire rack. Cut into squares