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Dairy
Medium
2 Hours, 40 Minutes
Diets 
Yield: 90-95 crowns
4 and 1/2 cups Mishpacha Flour
1 pound butter, unwhipped
8 ounces sour cream
16 ounces soft cream cheese
2 eggs
1 cup sugar
1 and 1/2 teaspoons Gefen Vanilla Sugar
confectioner’s sugar
Cut butter into flour, add sour cream, and knead into a smooth dough. Refrigerate for at least two hours.
Divide dough into four equal parts. Roll each part to 1/8-inch thickness. Cut into three-inch squares.
Spray mini muffin tins with baking spray.
Mix filling ingredients until smooth.
Place one teaspoon of filling in the center of each dough square. Bring corners of the square together and pinch well at center. Place into greased muffin tins.
Bake at 350 degrees Fahrenheit for 20 minutes. Cool.
Sprinkle with confectioner’s sugar.
Photography by Peri Photography
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These are divine and I keep making them. However, the filling needs to be doubled it’s nowhere near enough
Wonderful!
Made these last night. Dough was great after fridge. The cheese filling mixture was VERY watery, but solidifies more when baked. However, that means not as much as I would’ve liked went into the actual crown. Needless to say, a very messy venture..