2 pkg. refrigerator crescent rolls
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 egg yolk
1/2 tsp. vanilla
1 tsp. lemon juice
1 beaten egg white
Chopped nuts
Powdered sugar

Grease a 9 x 13 inch baking pan. Beat together cream cheese, sugar, egg yolk, vanilla and lemon juice. Press 1 can of the rolls on bottom of pan, sealing seams. Spread cheese mixture on rolls. Top with second can of rolls. Brush with beaten egg white and sprinkle with chopped nuts if desired. Bake at 375 degrees for 20-30 minutes. Sprinkle with powdered sugar and serve warm.