1 8oz package cream cheese, softened
1/3 cup sugar
1 Tbsp lemon juice
10 sheets phyllo dough
1/2 c butter, melted
1/2 c apricot or cherry filling
Beat together cream cheese, sugar, and lemon juice. Set aside. Unfold Phyllo dough. Cover with waxed paper and damp towel. Take one sheet of dough and brush top with butter. Fold sheet in thirds. Place folded dough cross-wise at one end of baking pan. Repeat with remaining dough and butter. Arrange dough by overlapping 2 1/2" in the pan and let ends hang over.
Spread cream cheese down the center of dough. Starting at one end, fold and twist strips at an angle over the filling. Tuck end under and brush again with remaining butter. Bake at 350 for 30 min. until golden brown. Spoon apricot filling down the center of the braid and bake 3-5 min more.
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