Fresh apricots appear in the early summer and are only available for a few short weeks. When you find them, bake these cream cheese filled pastries for breakfast or brunch.
Heat oven to 375°F.
In a small bowl, mix cream cheese, preserves and vanilla; set aside.
Open dough canister, remove roll and gently unwind. Press two connected triangles together to form a rectangle. Spread each rectangle with 1 tablespoon plus 2 teaspoons of the cream cheese mixture, leaving a 1-inch border around the edge. Top each with about 1/4 cup of the apricot slices.
Fold one corner of the rectangle over to the middle of the filling, then fold the opposite corner over it, pressing them together to form a tight seal. Brush with egg and sprinkle with sugar.
Carefully transfer to baking sheet and bake at 375°F for about 12 minutes or until browned. With a metal spatula, remove pastries to a cooling rack for 5 minutes. Serve immediately.