- 2 (8 oz.) cans crescent roll dough
- 2 (8 oz.) pkgs. cream cheese (non low-fat)
- 1 sugar
- 1 large egg, separated
- 1 teaspoon pure vanilla extract
- 1/3 granulated sugar
- 1/4 nuts, chopped (optional)
In 9×13 pan, spread one can of crescent roll dough, pressing perforations together to seal. With hand mixer, combine cream cheese, 1 cup sugar, egg yolk and vanilla. Spread evenly on top of dough. Lay second can of dough on top of cheese mixture, sealing perforations carefully. Beat egg white with whisk until frothy and brush on top. Mix sugar and optional nuts together or just use sugar alone and sprinkle on top of pastry. Bake at 350° 30 minutes. Cool slightly before cutting into squares.
Betty Ann Litvak
Betty Ann’s Kitchen Classes
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