Make the dough from the cream cheese braid recipe and let sit in the refrigerator over night.
Prepare the Cream Cheese filling and refridgerate.
Roll out the dough and cut into squares. Allow to raise for about 30 minutes.
Place some filling from one corner to the opposite corner. Cross the other two corners over the filling. Pinch together or it will open like in the picture.
Bake at 325 till starting to brown.
While hot, ice with simple vanilla glaze if desired.