- 8 Tbsp. (4 ounces) cream cheese, softened
- 8 Tbsp. (1 stick) butter, softened
- 1/4 cup heavy cream
- 1 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 1 cup all-purpose flour, plus more for dusting
- 1/3 cup strawberry or apricot jam
- 3/4 cup strawberries (6 to 8) or chopped apricots (about 2)
- 1 egg, beaten
- 1 1/2 Tbsp. raw (turbinado) sugar
DirectionsActive time: 45 minutes
Total time: 4 hours
Note: The dough can be made up to a day ahead; remove from refrigerator 15 minutes before rolling it out so it has time to warm up slightly.
In a food processor, pulse together cream cheese, butter, cream, granulated sugar and salt until smooth. Add flour and pulse until a sticky dough forms. Cover dough snugly in plastic wrap; chill until firm, 2 to 3 hours.
Preheat oven to 350°. Working on a floured surface, roll out dough into a 10 x 20 rectangle. Using a bowl or glass, cut out 8 (4 1/2") circles.
Drop about 2 tsp. jam onto 1 side of each circle and top with 1 Tbsp. strawberries or apricots. Brush the outer edge of each circle with egg, and then fold over to make half-moons. Press the edges together firmly, and then seal with the tines of a fork. Place on a parchment-paper-lined sheet tray and cut 3 (½) slits in each top. Brush with egg, sprinkle with raw sugar, and bake until golden brown, 30 to 35 minutes.