1 pkg. dry yeast
1/4 c. lukewarm water
1 tsp. sugar
1 egg, slightly beaten
2 c. flour, sifted
1/4 tsp. salt
3/4 c. butter
2 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
1 tsp. lemon juice or 1 tsp. almond extract
Powdered sugar

Mix yeast, water, sugar. Let stand for 10 minutes. Add egg. Cut butter into flour and salt and mix well. Add yeast mixture. Mix until moistened. Divide into two balls. Roll each ball into a 10 x 8 inch rectangle. Make filling by combining cream cheese, lemon juice and sugar. (This is best done in a food processor or by mixer). Spread 1/2 of filling on each rectangle and fold long sides toward middle, making sure to overlap a little. Fold the ends up about 1 inch. Bake immediately at 375 degrees for 25 minutes. When cool, sprinkle with powdered sugar.