Raspberry Crescent Squares - cooking recipe

Ingredients

2 (8 ounce) tubes refrigerated crescent dinner rolls
2 tablespoons lemon curd
2 (8 ounce) cream cheese, softened
2 eggs, seperated
5 ounces seedless raspberry preserves (original recipe said 1/2 to 3/4 of a 9.5 oz. jar)
1 cup confectioners' sugar
1 tablespoon warm water

Preparation

Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.