 | | Directions |
- Preheat oven to 350° F. Grease the bottom and sides of a 9 x 13 baking dish.
- Beat the cream cheese until smooth. Then add the sugar, vanilla and egg; beat until smooth.
- Open one tube of crescent rolls and lay then out flat in the baking dish. Gently spread them out to cover the bottom completely, sealing the seams as you go.
- Spread the cream cheese mixture on top of the crescent layer. Spread out evenly.
- Open the second tube of crescent rolls and carefully spread out over the cream cheese layer, sealing the seams as you go.
- Brush the top with the egg white and then bake in the preheated oven for 35 minutes or until golden brown on top.
- Remove from the oven and allow to cool for 20 minutes. While cooling, mix the glaze ingredients together until well mixed.
- After the pastry has cooled for 20 minutes, drizzle the glaze over the top. The pastry is then ready to serve warm or it can be allowed to cool completely if desired.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 2 tubes crescent rolls |
| - | | 2 packages cream cheese - 8 oz. pkgs. |
| - | | 1 cup sugar |
| - | | 1 teaspoon vanilla |
| - | | 1 egg |
| - | | 1 egg white |
| - | | GLAZE: |
| - | | 1/2 cup powdered sugar |
| - | | 2 tablespoons milk |
| - | | 1/2 teaspoon almond extract |
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