Ingredients:
12 ounces (1½ packages) cream cheese, softened
1½ teaspoons vanilla extract
½ cup granulated white sugar
Two 8-ounce tubes refrigerated crescent roll dough
½ cup seedless raspberry or apricot jam (more, as needed)
1 large egg, beaten
4 ounces sliced almonds
Instructions:
Preheat the oven to 350℉. Spray a baking sheet with nonstick spray or line with parchment paper.
In a large bowl, use an electric mixer to combine the cream cheese, vanilla, and sugar.
Unroll 1 can crescent dough on the prepared baking sheet, sealing the perforations. Spread the cream cheese mixture on the dough, leaving a ¼-inch edge. Spread the jam on top.
Unroll the 2nd can of crescent roll dough and lay it on top of the first layer. Seal the edges with the tines of a fork. Brush the top with beaten egg. Sprinkle with sliced almonds.
Bake for 30 minutes. Let cool for at least 20 minutes or so (it will be difficult to cut it into nice slices if it’s too warm), then cut and serve.
Nutrition (per serving):
Calories: 548kcal
Carbohydrates: 55g
Protein: 8g
Fat: 35g
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