line a baking sheet with parchment paper. in a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. cream until there are no lumps.
unroll each crescent roll. on the fattest part of triangle place 1 teaspoon cream cheese mixture and on tablespoon of jam.
roll into a croissant shape. whisk together egg and water for egg wash and brush over each croissant. bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. dust with powdered sugar, if desired.