1 (8 oz.) pkg. cream cheese
1/2 lb. butter
2 c. sifted flour
1 can Solo fruit filling

Work butter and flour as for pie crust. Work in the cream cheese last. Press into a ball and put in refrigerator overnight. Divide into 4 pieces. Roll each piece on floured board very thin. Cut into 2 inch squares with fluted pastry cutter and fill with your favorite filling (apricot, poppy seed, etc.) Bake at 375 degrees for 20 minutes. Yield: 4 dozen.