• 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 floured work surface, divide into 4 balls, and wrap in plastic wrap. Refrigerate for 4 Hours or Overnight.
• Prepare cream cheese filing by beating cream cheese, vanilla and powdered sugar in your stand mixer.
• Take dough out of the fridge and let it sit at room temperature for 5 minutes.
• Dust working surface with powdered sugar and roll out each ball to 1/8 inch thick.
• Cut 3×3 inch squares.

For Pinwheel Shape

• Using a pizza cutter, cut a 1-inch slit diagonally on each corner of the squares. Using a Pastry Bag, fill centers with 1/2 tsp jam. Bring every other corner of dough together to center and press to seal.
  

For Kolachi Shape

• Fill as above. Then fold two opposite corners toward the center to overlap slightly.
  

Baking Instructions for either…

• Preheat oven to 350 F.
• Line baking sheets with parchment paper. Transfer pastries to baking sheets, leaving 2 inches of space in between. Refrigerate for 1 hour.
• Bake for 12-15 minutes, until edges are browned.
• Cool on a wire rack. Generously dust with powdered sugar.