Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray it with nonstick cooking spray.

In a large bowl, use an electric mixer to beat 12 ounces softened cream cheese, 1½ teaspoons vanilla extract, and ½ cup granulated sugar until smooth and creamy.

Lightly beat 1 large egg in a small bowl and set aside.

Unroll one 8-ounce tube of refrigerated crescent roll dough onto the prepared baking sheet. Press the perforations and seams together with your fingers to form one even sheet.

Spread the cream cheese mixture evenly over the dough, leaving a ¼-inch border around the edges.

Spread ½ cup seedless raspberry or apricot jam evenly over the cream cheese layer.

Unroll the second 8-ounce tube of crescent roll dough and place it on top of the jam layer. Press the edges together to seal, then crimp the edges with the tines of a fork.

Brush the top of the assembled pastry with the beaten egg.

Sprinkle 4 ounces sliced almonds evenly over the top, pressing gently so they adhere.

Bake on the middle oven rack for 30 minutes, until the top is golden brown and the pastry is set.

Remove from the oven and let cool on the baking sheet for at least 20 minutes before cutting into slices and serving.