9×13 pan sprayed w/ Pam Bake 350-30 min.
2 pkgs. crescent rolls
2-8 oz. pkgs. cream cheese; softened
1 c. sugar
1 egg yolk
1 tsp. almond extract
1 egg white
1/2 c. sugar
1/2 tsp. cinnamon
sliced almonds
Layer 1 roll of crescents on bottom of pan; pinching seams together.
Whip cream cheese, 1 c. sugar, 1 egg yolk and almond extract together.
Spread mixture on crust. Put the second can of crescents on top of filling; not necessary to pinch seams together. Whip egg white until frothy and spread on top of crescents. Mix 1/2 c. sugar and cinnamon together and sprinkle on top. Sprinkle w/ almonds and bake. Best served when warm. Store left overs in fridge.
Recipe from: June Gifford