Cherry Jam Cream Cheese Pastries (Pinwheel Cookies)

1. 1

   Note this recipe requires at least 4 hours of refrigeration, so plan ahead.

2. 2

   For the pastry: In the bowl of a stand mixer beat cream cheese and butter until fluffy. Add flour and salt and mix until combined.

3. 3

   Transfer dough to a work surface and divide in 4 equal parts. Shape each into a ball and wrap in plastic wrap. Refrigerate for 4 hours or overnight.

4. 4

   Prepare cream cheese filing by beating together the cream cheese, vanilla and powdered sugar in the bowl of your stand mixer.

5. 5

   Take dough out of the fridge and let it sit at room temperature for 5 minutes.

6. 6

   Dust your working surface with powdered sugar and roll out each ball to between 1/4 and 1/8 inch thick. Cut each section of dough into 3x3 inch squares. For a pinwheel shape, using a pizza cutter, cut a 1 inch slit diagonally from each corner of the squares. Fill centers with 1/2 teaspoon of jam and 1/2 teaspoon of cream cheese filling. (You can use a pastry bag for a nicer presentation.) Bring every other corner of dough together into the center and press to seal. See related blog link for more photos.

7. 7

   Line 2 baking sheets with parchment paper. Transfer pastries to baking sheets, leaving 2 inches of space in between. Refrigerate for 1 hour.

8. 8

   Preheat oven to 375 F. Bake for 12-15 minutes, until edges are browned. (Baking time may vary, depending on ingredients, baking sheets and oven used.) Remove from oven.

9. 9

   Cool cookies on a cooling rack. Generously dust with powdered sugar before serving. Serve and enjoy!

* Per serving · 4 servings · Values may vary.

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