Piroshkies

• Crust
• 6 ounces, weight Cream Cheese, Softened
• 2 sticks Butter, Softened
• 2 cups All-purpose Flour
• Salt
• _____
• Filling
• 1-1/2 cup Chopped, Cooked Prunes
• 1/2 cups Granulated Sugar
• 1/2 cups Finely Chopped Walnuts
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Prune Juice
• 2 teaspoons Grated Lemon Zest

1. CRUST
2. Place cream cheese and butter in a mixer bowl and beat at medium speed until creamy. Add the flour and salt and continue to beat until all the flour is incorporated. Form into a ball, wrap in plastic wrap and chill overnight or at least 6 hours. Dough must be quite cold!
3. FILLING
4. Combine the rest of the ingredients in a bowl and mix until blended. Cover and refrigerate.
5. ASSEMBLY
6. Break off small quantities of the dough, leaving the remainder in the refrigerator. Roll on lightly floured waxed paper until quite thin - 1/16th inch is not too thin.
7. Cut into squares or circles. Place a scant teaspoon of filling in the center of the dough circle. Bring the edges together and crimp tightly with a fork.
8. Place on an ungreased cookie sheet. These do not spread - no need to place far apart.
9. Bake at 350 degrees for 16 minutes. Remove to a wire rack. While still warm, shake confectioner's sugar over the tops. Allow to cool.

crust, weight cream cheese, butter, allpurpose, salt, filling, sugar, walnuts, lemon juice, prune juice, lemon zest

Taken from tastykitchen.com/recipes/desserts/piroshkies/ (may not work)