3 1/2 to 4 c. all-purpose flour
1/3 c. sugar
1 tsp. salt
1/4 oz. yeast
1/3 c. shortening
1/2 c. water
1/2 c. milk
1 egg
1 (20 oz.) can fruit filling
2 tsp. grated lemon peel or 1 tsp. almond extract

CREAM CHEESE FILLING:

8 oz. cream cheese, softened
1/4 c. sugar
3 tbsp. all-purpose flour
1 egg yolk

TOPPING:

1 egg white
1/2 c. sliced almonds
1/4 c. sugar

Mix 2 cups of the flour, 1/3 cup sugar, salt and yeast in large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat until smooth, about 2 minutes. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth, 3 to 5 minutes. Cover and let rest 10 minutes.

Grease 2 round pans, 9 x 1 1/2 inches. Mix fruit and lemon peel. Reserve. Divide dough into halves. Roll each half into 15-inch circle. Fold into fourths. Place in pan with point in center. Unfold. Press dough against side allowing edge to hang over edge of pan.

Spread half of cream cheese filling over dough in each pan. Top each with half of the fruit. Make cut at 1 inch interval to about 1/2 inch above filling around cut side of dough. Twist strips and fold over sauce. Beat egg white with hand beater until foamy; brush over dough. Sprinkle each with 1/4 cup almonds and 2 teaspoons sugar. (At this point, cake may be refrigerated, covered, for up to 24 hours. Rising time may be slightly longer.)

Cover and let rise 45 minutes. Heat oven to 375 degrees. Bake until golden brown, 30 to 35 minutes. Cool slightly.

CREAM CHEESE FILLING: Mix soft cream cheese, sugar, flour and egg yolk until smooth and fluffy.