2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
1 tsp. vanilla
3 tsp. lemon juice
1 egg yolk
2 cans crescent rolls
1 egg white
1 tsp. water

Butter a 9x13 inch pan. Spread 1 can of crescent rolls in bottom of pan. Press seams together with fingers.

Mix cream cheese, vanilla, lemon juice and egg yolk together; spread over rolls. Cover with second can of rolls.

Mix and spread on top 1 teaspoon water and egg white. Bake at 350 degrees for 20-25 minutes.

Although the recipe calls for a 9x13 pan, I use a slightly larger one, preferring the Danish not so thick.