Ingredients
1 cup butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
2 cups all-purpose flour
1/4 cup whipping cream
About 1 1/4 cups strawberry jam
1 egg, beaten
Sifted powdered sugar
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Combine butter and cream cheese in a small mixing bowl; beat until smooth. Add flour, mixing well. Stir in whipping cream. Shape dough into a ball; chill 1 hour. Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut pastry into 48 (2 3/4-inch) rounds. Place 1 teaspoon strawberry jam in center of 24 pastry rounds. Top jam-filled pastries with remaining rounds. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour. Prick tops with fork; brush with egg white, and sprinkle with powdered sugar. Bake pastries on greased baking sheets at 425° for 15 minutes or until lightly browned.