1. Preheat oven to 350F.

2. Place one sheet of phyllo dough into a 9-inch springform pan, tucking in the edges so that it covers the bottom and sides, and the edges of the phyllo dough sheet slightly hangs over the side. Lightly brush with melted butter. Sprinkle with roughly a teaspoon of sugar.

Place a second sheet of phyllo dough perpendicular to the first sheet of phyllo dough. Brush with melted butter, then sprinkle with roughly a teaspoon of sugar.

Continue laying the phyllo dough sheets down, alternating which direction they go.

Brush the last phyllo dough sheet with butter and the remaining sugar.

3. Make the cream cheese filling. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, add the cream cheese, egg, powdered sugar and vanilla extract. Beat until smooth and creamy.

4. Spread the cream cheese mixture on top of the phyllo dough (do not spread up the sides).

5. Arrange the apple slices on top of the cream cheese mixture. I did a double layer of apple slices, as the apples tend to sink slightly as they bake.

6. Tuck the edges of the phyllo dough over the cream cheese/apple mixture. Brush/drizzle some melted butter over the edges of the phyllo dough. Sprinkle sliced almonds over top of the phyllo dough.

7. Bake in preheated oven for 35-40 minutes, or until the crust is golden brown.

8. Allow to cool to room temperature.

9. Make the glaze. In a small saucepan, or in a small microwaveable bowl, add peach or apricot jam. Heat over medium-low heat, stirring constantly until jam is very thin. If using the microwave, microwave in 20-second increments, stirring in between each.

Brush or drizzle the jam over the edges of the phyllo dough and spread over the apples, to give the apples a glossy appearance. The amount you use is such a small amount that you do not taste the jam. This simply gives the apples and phyllo dough a nice shiny/glossy texture.

10. You may serve now, or chill in the refrigerator for 1-2 hours for more clean, set-up slices.