In a bowl, combine cream cheese and powdered sugar until well blended. Add
egg mixing until smooth.
Unroll 1 package of crescent dough; do not separate. arrange longest sides
of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining
package of dough. Roll dough to seal perforations.
On longest sides of baking stone, cut dough into strips 1-1/2 inches apart,
3 inches deep using pizza cutter (there will be 6 inches in the center for the
filling). spread half of cream cheese mixture evenly over middle of dough. Peel,
core and slice apples using A/P/C/S. Cut slices crosswise in half; evenly arrange
apple slices over cream cheese mixture.
Combine sugar and cinnamon; sprinkle over apples. Scoop remaining cream
cheese mixture over apples; sprinkle with pecans. to braid, lift strips of dough
across mixture to meet in center, twisting each strip one turn. Continue alternating
strips to form a braid. Tuck ends under to seal at end of braid.
Bake for 25-28 minutes or until deep golden brown.
Remove from oven; brush with syrup using pastry brush. Cut and serve.