Lemon Crescent Cream Cheese Danish

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 egg yolk
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons vanilla
• 1/4 cup lemon jam
• 1 cup chopped walnuts or 1 cup pecans
• 1 egg white
• powdered sugar

1. Set oven to 375 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Unroll one can of the rolls then press into the bottom of prepared baking dish.
4. In a bowl beat egg yolk with cream cheese, sugar, lemon juice and vanilla until smooth and well blended; spread on the crescent roll dough in the pan.
5. Top/spread with a thin layer of lemon jam.
6. Unroll the remaining can of crescent dough then shape into a 13 x 9-inch rectangle, place over the cream cheese filling mixture.
7. Whisk the egg white then brush over the dough, then sprinkle with chopped nuts.
8. Bake for 25-30 minutes.
9. Sprinkle with powdered sugar.
10. Cool in pan then cut into squares.

rolls, egg yolk, cream cheese, sugar, lemon juice, vanilla, lemon jam, walnuts, egg, powdered sugar

Taken from www.food.com/recipe/lemon-crescent-cream-cheese-danish-173008 (may not work)