A delightful almond-flavored pastry with a creamy filling, perfect for breakfast or dessert.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Unroll one package of crescent roll dough and press it into the bottom of a 9x13-inch baking dish, sealing any perforations.
Use your fingers to gently press the dough into the corners of the dish.
In a mixing bowl, combine the cream cheese, egg yolk, almond extract, and sugar until smooth.
Ensure the cream cheese is softened for easier mixing.
Spread the cream cheese mixture evenly over the dough in the baking dish.
Use a spatula to spread the filling to the edges for even coverage.
Unroll the second package of crescent roll dough and place it over the filling, sealing the edges.
Stretch the dough slightly to cover the filling completely.
Brush the top layer with beaten egg white and sprinkle with sugar and sliced almonds.
The egg white helps the sugar and almonds adhere and adds a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Check the pastry towards the end of baking to avoid over-browning.
Allow the pastry to cool completely before cutting into squares and serving.
Cooling helps the filling set, making it easier to cut.
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