vegetarianMake the dough
In a large bowl, combine cold Cream Cheese, cold Unsalted Butter, All-purpose Flour, and fine Salt. Use a pastry cutter, two forks, or your fingertips to work everything together until the mixture looks like coarse crumbs, then press it into a smooth dough without overmixing.
Chill the dough
Shape the dough into a flat disk, wrap it well, and refrigerate for 1 hour until it is firm enough to roll without sticking.
Preheat the oven
Position a rack in the center of the oven and heat it to 375° F. Line one or two baking sheets with parchment so the pastries lift off easily after baking.
Roll and cut
Dust the work surface lightly with flour, then roll the chilled dough to about 1/8-inch thick. Cut it into 2 1/2-inch squares, rerolling the scraps as needed, and arrange the squares on the prepared baking sheets.
Fill and fold
Spoon about 1 teaspoon of Fruit Preserves into the center of each square. Bring two opposite corners toward the center over the filling, brush the overlapping spot with lightly beaten Egg White, and press gently so the pastry stays sealed without squeezing the preserves out.
Bake the pastries
Bake for 12 to 15 minutes, until the edges are just starting to turn pale golden and the bottoms are set. Keep an eye on them near the end; these pastries can go from perfect to too dark quickly.
Cool and dust
Let the pastries cool on the baking sheets for 5 minutes, then move them to a rack so they finish cooling evenly. Once they are completely cool, dust generously with Powdered Sugar and serve.
