Mix cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended
Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends
Cut 1½-inch strips down both long sides of dough, stopping ½ inch from filling. Cross strips over filling, twisting gently. Brush with foamy egg white. Bake 18–22 min until golden, then cool 15 min
Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts
