Cream Cheese Danish

2 (8 ounce) cans refrigerated crescent rolls
1 large egg, separated
16 ounces cream cheese, softened
1 teaspoon lemon juice
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, optional
Sifted confectioners' sugar (optional)

Heat oven 375 degrees F. Grease a 13 x 9-inch baking pan.

Unroll one package crescent rolls and press into prepared pan to cover the bottom.

Beat egg yolk, cream cheese and lemon juice. Pour over dough in pan.

Unroll second package of crescent rolls on wax paper and press or roll out. Put on top of cream cheese mixture and peel off wax paper.

Whip egg white and brush over top of dough. Sprinkle with chopped pecans. Bake for 25 minutes. Let cool and sprinkle with sifted confectioners' sugar.