Cherry Cream Crescents

1 package ( 8 ounces) cream cheese, softened
1 cup confectioners sugar
1 egg, separated
2 tubes ( 8 ounces each ) refrigerated crescent rolls
1 can ( 21 ounces) cherry pie filling

In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on lightly greased baking sheets. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake at 350 for 15-20 minutes or until golden brown.