6 oz. cream cheese
2 sticks butter
1 tbsp. sour cream
2 c. plain flour

Soften cream cheese and butter. Mix with sour cream and flour. Refrigerate 2 hours. Roll out thin; cut in 3 inch squares.

Place 1/2 teaspoon pineapple preserves, 1/2 teaspoon apricot (or other combinations) in center of each square; fold over and seal. Bake at 350 degrees for 30-35 minutes.