• 1 (3 oz.) pkg. softened cream cheese
• 1/2 c. butter, softened
• 1 c. flour

1. Using your finger, blend cream cheese and butter with flour. Chill well. Shape into 24 - 1" balls and press each one on bottom and up sides of mini muffin cups or small tart pans. To pre-bake, prick with a fork, chill for 30 min. and bake at 375º for 12-14 min, or 'til golden brown.
3. *****
4. Turnovers
6. Cream Cheese Pastry or frozen pie dough, thawed
7. fruit filling or preserves of your choice
8. powdered sugar
10. Roll out Cream Cheese Pastry and cut into squares (or cut the frozen pie dough into squares); and place a dab of fruit filling or preserves on one half. Using pastry brush or fingers dampen edges of the pastry, fold over and seal by crimping with a fork. Cut a couple small slits on top for steam to escape and bake at 450º for about 15 minutes. Sprinkle with powdered sugar. Serve hot or cold.

This recipe is so versatile. You can make these pastry shells and keep them some place cool for up to a week. Don't refrigerate them, though, as they will turn soggy. You can fill them with any fruit pie filling, puddings, custards, fresh fruit or just fill them with real whipped cream drizzled with chocolate or butterscotch ice cream topping. You can also use the above recipe to make Turnovers!