Cream Cheese Filling (can put 1/3 cup preserves on cheese if desired)
1 package cream cheese softened
1 egg yolk (separate white and yolk)
1/3 cup sugar
1/2 tsp vanilla
1/2 tsp lemon juice
Icing or Glaze
1/2 cup Powdered Sugar
2 tsp milk
Mix until smooth
Heat oven to 375 degrees. Grease cookie sheet with shortening or cooking spray.
Unroll dough onto cookie sheet, press, or pinch together perforations to seal dough, so it is one piece of dough laid out on cookie sheet.
Cream Cheese Filling
In small bowl beat softened Cream Cheese with electric mixer on low speed until smooth and creamy. Add 1/3 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon lemon juice and 1 egg yolk, continue mixing until smooth and creamy.
Spoon Cream Cheese filling down the center 1/3rd part of dough lengthwise. Optional: can also spoon 1/3 cup of any preserves, jam or fruit on top of cheese filling.
On each side of filling (remainder 1/3rd of dough), make cuts in dough about 1 inch apart, down lengthwise. Braid one over the other, (fold opposite strips of dough over filling) and cross in center to make a braided appearance, seal ends.
Bake 18 to 22 minutes or until golden brown (closer to 18 minutes worked for my oven.) Remove from cookie sheet to cooling rack. Cool completely before putting icing on or the icing will melt and not harden as well.
After cool, drizzle icing over coffee cake, and sprinkle sliced almonds while icing/glaze is still wet, so the almonds will stick in the icing. Icing/glaze will harden.