- 2 (8-ounce) cans refrigerated crescent rolls
- 1 large egg, separated
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Sifted powdered sugar
How to Make It
Preheat the oven to 375°. Unroll 1 can of rolls; press into a lightly greased 9" x 13" pan. Beat egg yolk, cream cheese, and next 3 ingredients at medium speed of an electric beater until blended; spread mixture over dough in pan.
Unroll remaining can of crescent rolls on a sheet of wax paper; press into a 9" x 13" rectangle. Place over cream cheese mixture. Whisk egg white; brush over dough. Sprinkle with pecans.
Bake at 375° for 25 minutes. Sprinkle with powdered sugar, and cool in pan on a wire rack. Cut into squares.