Cherry Jam Cream Cheese Pastries (Pinwheel Cookies)

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

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.

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.

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

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

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 3×3 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.

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

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.

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