Cream Cheese Filling for King Cake, Breakfast Breads, etc.

Cream Cheese and Fruit Filling
1	Can	Cherry, apple or apricot pie filling (16-ounces)
8	Ounces	Cream cheese, softened
¼	Cup	Sugar
2	Tsp	Flour
2	Each	Egg yolks
1	Tsp	Vanilla extract

Procedure Steps
1.	Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust. Let dough rest.
2.	If necessary, drain extra juice from pie filling. Mix the softened cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from the edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the edge. Brush the exposed dough with egg wash.
3.	Fold or roll one edge of dough over the cream cheese and fruit in jelly roll fashion, and continue to roll the dough to the end, then brush with a little egg wash. Gently place one end of the filled rolled dough onto the buttered baking sheet pan, and then ease the rest of the roll onto the pan, joining the ends to form the loop or circle. Add more egg wash to “glue” the ends together. And then pick up from step 7 in the dough procedures above.