Quick Strawberry Cream Danish

Quick Strawberry Cream Danish 2 pkg. ( 8 oz.) softened cream cheese 1 egg, separated 1 t. vanilla 1 t. lemon juice 1 T. flour 1/2 C. strawberry preserves 2 pkgs. crescent rolls Preheat oven to 350°F. Mix first 5 ingredients together until creamy (use only yolk of the egg). Flatten out each triangle with fingers, then put a teaspoon of the filling down the middle of the triangle. Fold together, pinch ends, then baste with beaten egg white. Bake for approx. 20 minutes on ungreased cookie sheet until golden brown. Note on folding: Take bottom point up to right corner. Take left point up to the right corner. Then take left point and bring to bottom. Pinch ends. Before serving top each with a tsp, strawberry preserves.