16 ozs. cream cheese, softened
1 1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl.
Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations.
Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with
jam. Unroll second can of dough and lay on top of first layer. Seal
edges with edge of fork. Brush with beaten egg. Sprinkle with sliced
almonds. Bake for 30 minutes. Allow to cool slightly before cutting.