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
1. 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.
2. 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.
3. Bake at 375° for 25 minutes. Sprinkle with powdered sugar, and cool in pan on a wire rack. Cut into squares.
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
1. 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.
2. 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.
3. Bake at 375° for 25 minutes. Sprinkle with powdered sugar, and cool in pan on a wire rack. Cut into squares.
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