In a medium bowl, whisk together flour, two tablespoons granulated sugar, cornstarch, guar gum, and half a teaspoon of salt.

Transfer flour mixture to a food processor fitted with the S-blade. Add butter and pulse until crumbly.

In a small bowl, whisk together the apple cider vinegar, lemon juice, and one egg until foamy and mixture holds together. Add to food processor and pulse to combine.

Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate eight hours or overnight.

In the bowl of an electric mixer, combine cream cheese and half a cup of granulated sugar until smooth, scraping the sides of the bowl a few times.

Add the egg, vanilla extract, and one-eighth teaspoon of salt. Mix to combine.

Reduce the speed and add sour cream and heavy cream.

Preheat oven to 350 degrees Fahrenheit. Grease a mini muffin pan and set aside.

Roll out the dough between two sheets of parchment paper, sprinkling with flour if it starts to stick.

Cut the rolled dough into three-inch squares.

Place one tablespoon of the cheese mixture in the center of each square and pinch to form a crown.

Place crowns in the prepared pan and bake 12 minutes, until golden.

Let cool and dust with confectioners’ sugar.