1 (3 oz.) pkg. cream cheese
1/4 c. butter (firm)
2 c. Bisquick
1/3 c. milk
2 tbsp. sugar
1/2 tsp. cinnamon
1 (20 oz.) can apple pie filling
1/4 c. chopped nuts

CREAM CHEESE FILLING:

8 oz. softened cream cheese
1/3 c. sugar
2 tsp. lemon juice
1 tsp. grated lemon peel

Preheat oven to 425 degrees. Cut cream cheese and butter into Bisquick mix. Stir in milk. Turn dough out onto floured (Bisquick) board and knead lightly 8 to 10 times. Roll out to a 12 x 8 inch rectangle. Place on a lightly greased cookie sheet.

Mix ingredients for filling and spread it down the center of the rectangle. Make cuts 2 1/2 inches long at 1 inch intervals on the 12 inch sides of the rectangle. Fold the strips over the filling overlapping. Mix cinnamon and sugar and sprinkle over top. Bake uncovered until golden, 12 to 15 minutes. Cool for 10 minutes. Spoon apple pie filling down center of coffee cake. Sprinkle with walnuts. Serves: 8.