Raspberry Cream Crescents

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 egg, separated
2 (8 ounce) packages refrigerated crescent rolls
1 (21 ounce) can raspberry pie filling

Heat oven to 350 degrees F. Lightly grease 2 baking sheets.

In a mixing bowl, beat cream cheese, sugar and egg yolk.

Separate dough into 16 triangles; place on greased baking sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoons pie filling. Fold long point of triangle over filling and tuck under dough.

Lightly beat egg white; brush over rolls.

Bake for 15-20 minutes or until golden brown.