Ingredients
2 unsalted butter, sticks, at room temperature
8 oz cream cheese, at room temperature
2¼ cup AP flour
¼ tsp. salt
4 oz cream cheese, softened
2 tbsp powdered sugar, plus more for dusting
15 oz pineapple, (1 can), crushed, drained very well
½ cup red raspberry preserves
Preparation
Add cream cheese and butter together into a bowl of a stand mixer. Cream together butter and cream cheese, until light and fluffy.
Slowly add in the flour and salt, mixing until incorporated but don’t overmix. Roll dough into two balls and covered with plastic wrap.
Chill for at least 2 hours.
After 2 hours, remove from fridge and preheat oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
If using cream cheese and pineapple, prepare filling by mixing the powdered sugar with the cream cheese.
Roll out one ball of dough until very thin. Using a pizza cutter, cut the dough into a big square, removing the edges. Then cut the big square into small 2x2 squares.
On the diagonal of each square, smear a bit of cream cheese then add 1 teaspoon of pineapple. If using preserves, add 1 to 2 teaspoons of preserves. Fold one edge in and then the other. Seal seam with water.
Bake on baking sheet for 12 minutes.
Remove from oven and sprinkle with powdered sugar. Remove to cooling rack for at least half an hour.
Serve and enjoy!
