---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Iced Apricot Braid
 Categories: Desserts, Fruits
      Yield: 8 servings
 
      1 pk 8-oz cream cheese, softened        10 ea Sheets phyllo dough (17x24)
    1/3 c  Sugar                             1/2 c  Butter
      1 T  Lemon juice                       1/2 c  Apricot or cherry filling

----------------------------POWDERED SUGAR ICING----------------------------
      1 c  Powdered sugar                      4 t  Milk
    1/2 t  Vanilla                        
 
  For filling, in a small mixing bowl beat together the cream cheese, sugar,
  and lemon juice; set aside. Unfold phyllo dough; cover first with waxed
  paper, then with a dampened towel. Remove one sheet of the phyllo dough;
  brush lightly with some of the melted butter. Fold the sheet of pyllo
  lengthwise into thirds, brush the top with melted butter.
  
  Place the folded phyllo crosswise at one end of a 15x10x1 inch baking pan.
  Repeat the process with the remaining phyllo and butter; arrange the
  phyllo strips, overlapping, in the pan to form a 17x15 inch rectangle with
  edges of phyllo strips overlapping about 2 1/2 in., and ends of the strips
  extending over edges of the pan.
  
  Spread the cream cheese mixture lengthwise down the center of the arranged
  phyllo strips in a 12x2 1/2 in. area. Starting at one end, fold and twist
  the phyllo strips at an angle over the filling. Tuck the ends under; brush
  again with any of the remaining butter.
  
  Bake the twisted coffee bread in a 375 oven about 30 min or until the
  bread is golden. Spoon the apricot or cherry filling down the center of
  the braid. Return the bread to the oven. Bake 3 to 5 minutes more until
  the filling is heated through. Drizzle with powdered sugar icing. Serve
  warm or cool.
  
  Icing Directions:
  In a small mixing bowl, stir together powdered sugar, vanilla, and milk to
  make icing of pouring consistancy.
 
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