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1
On a lightly floured surface, roll out dough 1/8 inch thick.
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2
Using a 4 1/2 inch round cookie cutter, cut out 20 rounds, and transfer to parchment-lined rimmed baking sheets.
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3
Refrigerate or freeze until firm, about 30 minutes.
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4
In a medium saucepan, combine sun-dried strawberries and the water.
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5
Scrape in vanilla seeds (reserve pod for another use).
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6
Bring mixture to a boil.
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7
Reduce heat, and simmer until most of the water has been absorbed, about 20 minutes.
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8
Remove from heat, and stir in zest, juice, and preserves.
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9
Let cool completely.
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10
Let dough stand at room temperature until pliable, 2 to 3 minutes.
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11
Spoon 1 tablespoon filling onto center of a dough round, and brush edges with water.
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12
Fold round in half; using a fork, press down on edges to seal.
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13
Repeat with remaining rounds.
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14
Refrigerate or freeze pies 30 minutes.
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15
Preheat oven to 375F.
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16
Lightly beat egg white, and brush over dough.
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17
Sprinkle pies evenly with the sugar.
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18
Bake until golden brown, 20 to 25 minutes.
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19
Transfer pies to a wire rack to cool.
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20
Serve warm or at room temperature.
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21
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and zest.
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22
With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes.
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23
Add egg, and beat until just combined.
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24
Add cream cheese, buttermilk, and vanilla; beat until well combined.
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25
Add reserved flour mixture, and beat until smooth.
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26
Form dough into a ball, and cover with plastic wrap; flatten into a disk, and refrigerate 1 hour or up to overnight, or freeze up to 1 month (thaw in refrigerator before using).
