Dough

1. In a large bowl, beat the 225 g softened butter and 250 g softened full-fat cream cheese together until light and fluffy.
2. Gradually add the 2 cups sifted cake flour and mix until a soft dough forms.
3. Divide the dough into 2 portions, wrap each in cling wrap, and refrigerate for at least 2 hours until firm enough to handle. If you’re in a hurry, you can chill a bit longer to make rolling easier.

Filling

1. In a bowl, beat together the 250 g low-fat cream cheese, 2 tbsp caster sugar, 1 tsp vanilla essence, 1 tsp sour cream, and 1 tsp lemon juice until smooth and creamy. Set aside.

Shape Pastries

1. Preheat your oven to 400⁰F (200⁰C).
2. Line a large baking tray with parchment paper.
3. On a lightly floured surface, roll out one portion of dough into a rectangle, about 1/8 inch thick.
4. Cut into strips roughly 8 x 1½ inches.
5. Twist each strip gently from both ends, then coil it into a spiral shape. Place on the prepared tray about 2 inches apart.
6. Using your finger or the back of a spoon, press a small indentation into the centre of each spiral.
7. Spoon about 1 tsp of the cream cheese filling into each indentation and top with a cherry or fruit of your choice.
8. Bake at 400⁰F (200⁰C) for 15 to 20 minutes, until the bottoms are lightly golden. Keep an eye on them after 15 minutes as ovens vary.
9. Transfer to a wire rack to cool completely, then dust lightly with icing sugar.

Jam Pastry Variation

1. Roll leftover dough into 3 x 3 inch squares.
2. Add 1/2 tsp jam to the centre, bring two opposite corners together, and pinch to seal.
3. Bake the same way until golden.

Notes

1. If the dough starts sticking while rolling, just dust lightly with flour, not too much or it’ll dry out.
2. Chilling the dough properly makes shaping way easier.
3. You can use puff pastry if you’re short on time, but homemade dough is best.