Roll out one can crescent rolls on floured surface and place in 9x13 pan. (Don’t roll too thin, substance is needed for base of pastry).
Mix softened cream cheese, egg, powdered sugar and lemon juice together and spread on top of pastry.
Thicken fresh fruit by adding water, granulated sugar (amount depends on how sour the fruit is), and cornstarch and cooking until thickened. Spread on top of cream cheese.
Roll out remaining can of crescent rolls and cut into strips to make lattice top. Bake according to directions on crescent roll container. Cut into squares and serve.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.