Ingredients

The following ingredients have 4 Servings
  • 8 oz cream cheese ((1 brick, softened))
  • 1 1/2 cups butter ((3 sticks, softened))
  • 3 cups all-purpose flour
  • 16 oz pie or pastry filling ((2 flavors, at least 8 ounces of each flavor))
  • water ((or egg white - for sealing the overlapped dough))
  • 1/2 cup confectioners' sugar

Instruction

  • In a large mixing bowl combine the softened cream cheese and butter. Beat until thoroughly combined, light and fluffy.
  • Add the flour into the creamed butter mixture 1 cup at a time until your dough is fully mixed. Wrap the dough in cling film and flatten slightly so that it chills quickly. Chill for an hour.
  • Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone baking mat.
  • Dust your working surface with an equal combination of sugar and confectioners' sugar, then roll out the cream cheese dough until it is 1/4-inch in thickness. *I use a quarter portion of the dough at a time, meanwhile, it is important that the remaining dough is returned to the refrigerator and kept chilled.
  • Cut the dough into 2-inch squares or rounds then place 1/2 to 1 teaspoon of your pastry filling into the centerline of each cut square or round of the dough.
  • Overlap the opposite corners or sides and brush the bottom corner with water or egg white to seal the dough. Pinch or press the dough together to seal securely.
  • Bake at 350°F (175°C) for 12-15 minutes, or until the cookie bottoms just begin to show a light golden color. Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
  • Once your cookies are completely cooled, dust with confectioners' sugar (or just before serving).