Then smoosh a little of the cream cheese in the middle.
A little dollup of whatever filling you’re using – in my case, cherry pie filling.
Cut thru the edges towards the center, stopping before you reach the filling.
Fold every other corner into the middle and press together into a little ball. Press firmly, or when the pastry puffs during baking it will come apart.
Repeat with the remaining squares.
* You can also use Cherry, Blueberry Pie filling or a variety of jams4 ounces cream cheese (room temperature)
1 T powdered sugar
1/8 teaspoon vanillaGlaze
Blend the cream cheese, sugar and vanilla in a bowl until smooth. Spoon 1 scant tablespoon cream cheese mixture in the center of each pastry square, topping with a spoonful of jam or pie filling. Using a sharp knife, cut diagonal lines from the corners of the pastry to within 3/4-inch of the preserves. Fold every other corner up over the preserves to the center, overlapping the points and pinching to seal. Place the pastries onto a parchment paper lined baking sheet.