Dough:

1/2 tbsp. yeast
1 cup warm water
3 tbsp. sugar
2 tbsp. canola oil
1 cup flour
2 tbsp. dry milk
1 tbsp. instant potato flakes
1/2 tsp. salt
1 egg
1 1/2 cups bread flour

Filling:

4 oz. cream cheese
2 tbsp. sugar
1 1/2 tsp. flour
1 egg yolk
1 can of fruit pie filling

Dissolve together the yeast, water, and sugar. Let stand until foamy.

Add and mix the oil and 1 cup flour.

Add the dry milk, potato flakes, salt, egg, and bread flour as you knead into a smooth dough. While the dough is rising prepare the cream cheese filling. Mix the 4 oz. of cream cheese, 2 Tbsp. sugar, 1 1/2 Tbsp. flour, and 1 egg yolk. Roll the dough into a 15 inch circle. Fold dough into fourths and center in a 9 inch round cake pan that has been greased. Unfold the dough and press against sides and bottom of the pan. Allow the overflow to fall over the side of the pan.

Spread cream cheese mixture over the bottom of the dough. Top this with 1 cup of your favorite pie filling. Cut slits 1 inch deep and 1 inch apart around dough edge. Twist each segment once or twice and fold over the filling. Beat 1 egg white until foamy. Brush over the top of the dough. Sprinkle sliced almonds on top. Sprinkle 2 Tbsp. sugar on top of nut mixture. Let dough rise for 15 minutes in a warm place.

Bake in preheated oven 375°F 30 - 35 minutes or until done. Cool 20 minutes and then enjoy. Refrigerate any leftovers.