Apple Cream Croustata

375F

1/4 C sliced almonds, grated
2 pkgs Pillsbury crescent rolls
250 g cream cheese, softened
1 egg, separated
1 lemon
1/4 C icing sugar
2 T flour
1 can apple pie filling
2 firm red baking apples, divided
1/2 t cinnamon
1 T sugar

Sprinkle almonds around outer edge of lge round stone. Unroll/separate dough. Arrange around stone, wide ends out, points towards centre. Pinch dough to seal in centre. Get juice and zest of lemon. Mix with yolk, icing sugar, flour, and cream cheese. Whisk until smooth. Spread mixture over centre of dough, leaving 2" border around edge. Coarsely chop one apple, mix with pie gilling and sinnamon. Spoon evenly over cream cheese mix. Lightly brush edges of dough with reserved egg white. Fold edges of dough towards centre, overlapping. Place one apple slice from remaining apple in between each layer. Sprinkle with sugar over turned up edge. Bake 25-30 mins, until crust is golden brown.