Cream Cheese Danish

Cream Cheese Danish 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 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.