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2 (8-count) tubes refrigerated crescent roll dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 egg, separated
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 cup raisins
1/2 cup chopped pecans
Confectioners' sugar
Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch pan.
Spread 1 can crescent roll dough in bottom of prepared pan. Press edges to seal; set aside.
Beat cream cheese and sugar; add egg yolk, lemon juice and vanilla. Stir in raisins. Spread over dough in pan. Top with second package of crescent roll dough. Press all the edges together to seal. Whisk egg white and brush over top of cake. Sprinkle with chopped pecans.
Bake for 35 to 40 minutes; cool. Top with a sprinkling of confectioners' sugar before serving.
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 egg, separated
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 cup raisins
1/2 cup chopped pecans
Confectioners' sugar
Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch pan.
Spread 1 can crescent roll dough in bottom of prepared pan. Press edges to seal; set aside.
Beat cream cheese and sugar; add egg yolk, lemon juice and vanilla. Stir in raisins. Spread over dough in pan. Top with second package of crescent roll dough. Press all the edges together to seal. Whisk egg white and brush over top of cake. Sprinkle with chopped pecans.
Bake for 35 to 40 minutes; cool. Top with a sprinkling of confectioners' sugar before serving.
