1. Preheat oven to 350°F. Line cookie sheets with parchment paper. Set aside. 

Almond Filled Crescents

1. Beat almond paste, 1 tablespoon powdered sugar, yolk, and zest for a few minutes until combined. Mixture will be sticky.
2. Unroll crescents. Divide almond mixture evenly between crescents, spreading across the wide end. Roll and place point down onto prepared cookie sheet. Curve sides inward.
3. Use a fork to mix egg white and water. Brush mixture on crescents. Press on almonds. Bake for 12-14 minutes, until golden. Remove to a cooling rack. Once cooled, sift powdered sugar over tops.

Vanilla Bean Cream Cheese Crescents

1. Beat cream cheese, 1/4 cup powdered sugar, egg yolk, and 1/2 teaspoon vanilla bean paste until smooth.
2. Unroll crescents. Spoon about 1 tablespoon of cream cheese mixture across wide end of each crescent. Roll and place point down onto prepared cookie sheet. Curve sides inward.
3. Use a fork to mix egg white and water. Brush on crescents. Bake for 12-14 minutes, until golden. Remove to a cooling rack.
4. Whisk remaining powdered sugar, vanilla bean paste, and milk. Spoon over  cooled crescents. Let glaze set before serving.

Chocolate Covered Strawberry Crescents

1. Beat cream cheese, 1/4 cup powdered sugar, egg yolk, and almond extract until smooth. Beat in 2 tablespoons strawberry jam, leaving some lumps.
2. Unroll crescents. Spread each with a thin layer of jam. Spoon about 1 tablespoon of cream cheese mixture across the wide end of each crescent. Roll and place point down onto prepared cookie sheet. Curve sides inward.
3. Use a fork to mix egg white and water. Brush on crescents. Bake for 12-14 minutes, until golden. Remove to a cooling rack.
4. Place chocolate chips and shortening in a bowl over a pan of simmering water. Stir frequently, until melted. Let cool a bit, then transfer to a pastry bag. Snip the tip and drizzle over cooled crescents.