1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners sugar
1 egg, separated
2 (8 oz.) cans refrigerated crescent rolls
1 (21 oz.) can pie filling of choice

Beat cream cheese, sugar and egg yolk. Separate dough in 16 triangles. Place on greased baking sheet. Spread 1 tablespoon of cream cheese near edge of the short side of each triangle. Top with 1 tablespoon of pie filling. Fold long section of each triangle over filling and tuck under dough. Lightly beat egg white and brush over rolls.

Bake at 350°F for 15 to 20 minutes or until golden brown.