Easy Apple Strudel Coffee Cake

This is great for special occasion brunches. Keep it in mind for Easter Brunch! I have always made it with apple filling. If anyone makes it with a different filling, I would like to hear about it. Preparation time does not include thawing time.

• Ready In: 55 mins
• Serves: 20
• Yields: 2 pastries

Ingredients

• 1 (2 sheet) package frozen puff pastry (I use Pepperidge Farms)
• 2 (3 ounce) packages cream cheese, softened
• 1⁄4 cup sugar
• 1⁄2 teaspoon vanilla extract
• 1  egg, separated
• 1 (21 ounce) can  apple pie filling
• 1  cup  chopped pecans or 1  cup walnuts
•  cinnamon
•  granulated sugar or   decorator sugar

Directions

1. Thaw pastry sheets for 30 minutes.
2. Preheat oven to 375 F.
3. Beat together the cream cheese, 1/4 cup sugar, vanilla and egg yolk until well mixed.
4. Set aside.
5. Working with one sheet at a time, unfold thawed pastry on a lightly floured surface, creating 3 sections.
6. Do not separate sections.
7. Roll lightly to flatten.
8. Using the tip of a sharp knife, make 10 parallel cuts in each of the two outer sections, cutting just to the fold line in the pastry.
9. Spread 1/2 of the cream cheese mixture down the center section of the pastry.
10. Arrange a layer of apple slices over the cream cheese.
11. Sprinkle 1/2 of the nuts over the apple slices, and dust lightly with cinnamon.
12. Starting at one end, fold pastry strips over the filling at an angle, alternating sides to create a"braided" appearance.
13. Brush top with reserved egg white, and sprinkle with granulated sugar.
14. Repeat above steps with remaining ingredients.
15. Using 2 long spatulas, transfer pastries to a large, ungreased baking sheet.
16. Bake 30 to 35 minutes, or until golden brown.
17. Slice to serve.