Apple Puff Pastry Dessert

2 C. peeled and sliced apples

1/3 C. firmly packed brown sugar

2 T. margarine

1/4 C. light corn syrup

1/2 C. chopped walnuts

1/4 t. cinnamon

Nonstick cooking spray

3 oz. cream cheese, softened

2 T. sugar

1/4 t. vanilla extract

1 egg, separated (1 egg yolk and 1 white)

1 sheet frozen puff pastry, thawed (half of a 17 1/4-ounce package)

1 t. water

1/4 to 1/2 C. confectioners' sugar, sifted

In a large skillet, place the apple slices, brown sugar, margarine, corn syrup, walnuts and cinnamon. Cook over medium heat, stirring frequently, about 5 minutes or until the apple slices are almost tender. Drain the apples, reserving syrup. Cool the apple mixture.

Spray a baking sheet with nonstick cooking spray; set aside. Preheat the oven to 375°F.

In a medium bowl, combine the cream cheese, sugar, vanilla and egg yolk. Set aside.

On a lightly floured work surface, roll the pastry sheet into a 12 x 10-inch rectangle. Place on the prepared baking sheet. Spread the cream cheese mixture vertically down the center one-third of the pastry. Place the cooled apple mixture on the cheese. Cut the sides of the pastry into 1-inch strips to fold over the filling. Starting at one end, alternately cross strips at an angle, gently pressing onto the apples. Mix the egg white with water, and brush the mixture on the top and sides of the pastry.

Bake 35 minutes or until golden brown. While the pastry is baking, mix together the reserved syrup with the desired amount of confectioners' sugar to make a glaze. Remove the pastry from the oven, cool about 10 minutes, then drizzle with the glaze. Serve warm or cold.

Serves 8.