"Uncle Meinhard used to make cookies but found this faster and easier. He makes it for our Leathercraft Guild meetings and has everyone addicted to it." ~ Auntie Laima
2 (8 0z) packages cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 (8oz) cans Pillsbury refrigerated crescent dinner rolls
1 cup chopped pecans
1.2 cup packed brown sugar
2 tblsps butter, melted
2 tsps ground cinnamon
Powdered sugar (optional)
1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla, beat on low speed until blended
2. Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 12 x 9 x inch (3 qt) glad baking dish. Spread with cream cheese mixture.
3. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 12 x 9 inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
4. Bake at 375 degrees F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.
P.S. the filling most likely will be liquidy but that’s alright. When it cools it will firm up
Love, Auntie Laima/Laima