Description
A rich pastry with fruit fillings
Ingredients
Scale
For the pastry:
- 8 ounces cream cheese
- 1 1/2 cups butter
- 3 cups flour
- 1/2 teaspoon salt
- 1 – 11/2 cups filling, such as fruit preserves or jam, nut or poppy seed filling
Instructions
- Cream the cream cheese and butter until light and fluffy
- Stir in flour and salt
- Wrap in plastic wrap and chill for an hour
- Preheat oven to 350
- Roll out the dough by first dusting the surface (mat or countertop) with granular sugar
- Roll to 1/8 inch and cut into 2-inch squares. I used a fluted pastry cutter to get the zig-zap along the edge of the cookies.
- Place a teaspoon of filling in the center of each square
- Fold over opposite corners and seal well
- Bake for 15 minutes or until corners just begin to brown
- Cool on a rack and dust with powdered sugar
Notes
To make your own fruit filling, combine 3/4 cup dried apricots (or other dried fruit), 1 1/2 cups water, 2 tablespoons sugar, and 1 teaspoon lemon juice in a sauce pan. Simmer until the fruit is tender, approximately 15 minutes, cools and mash or purée with an immersion blender or food processor.