Preheat oven to 350 degrees.

Mix the cream cheese, sugar, vanilla, and the egg yolk on medium speed until smooth.

Separate the crescent rolls into rectangles. Be sure to press the seams until sealed completely.

On a round baking pan, lay the rectangles out like numbers on a clock with corners touching. Lay 3, 6, 9, and 12 o'clock first. Then lay 2, 4, 8, and 10 o'clock on top of those, still with their corners touching. You should have an opening in the center and the edges of each rectangle hanging off the edge of the pan.

Spoon the cream cheese mixture evenly around the circle (don't spread it out), then top with pie filling.

Bring the outer edges of each rectangle into the center. Be sure to press all seams together so the filling won't run out.

Beat the egg white and brush onto the cake. Bake for 25-30 minutes.

Mix the glaze ingredients until smooth.

Let the cake cool slightly. Then brush with glaze. Sprinkle with yellow, green, and purple sugar.