Whisk the flour and salt together in a bowl and set aside.

Beat the cream cheese and butter together at medium speed for 3 minutes or longer, until creamy.

Reduce your mixer speed to low and slowly add the flour and salt mixture. Mix until well combined. The dough should be pretty moist but not sticky.

Turn the dough onto a sheet of lightly floured wax paper and flatten into a square about ¾ of an inch thick.

Cut into 4 equal pieces and wrap individually in plastic wrap. Refrigerate a minimum of two hours.

Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.

Remove one portion of the dough and place it on a well- floured wax paper sheet.

Dust the top of the dough with some flour and add another sheet of wax paper.

Roll the dough out to 1/8 inch thickness. You want to end up with about a 10” square.

Remove the top sheet of wax paper and trim the edges of the square with a very sharp knife.

Cut the square in fourths lengthwise and across to get 16 squares..

Add ½ teaspoon of the pastry filling to the center of each square

Pinch together opposite corners overlapping slightly and press down lightly in the middle.

Arrange cookies on the lined baking sheet and cook until golden brown about 12-14 minutes.

Remove and cool on the baking sheet for a minute or two and then transfer to a cooling rack.

Repeat the process with the three other squares of dough, using different flavors of pastry filling.

You can store these in between layers of wax paper in an airtight container either in the refrigerator or freezer. Bring to room temperature before serving. It is common to dust with powdered sugar before serving.

Notes:

It is very important to use pastry filling. Do not use pie filling, it is too thin and your Kiffles will not come out right. Use whatever flavors you like but poppy seed, almond, prune and apricot are all good choices