2 c. unsifted all-purpose flour
1 c. unsalted butter
1/4 tsp. salt
1/2 c. sour cream
1 egg yolk

In mixing bowl combine flour and salt. With a pastry blender cut in butter until mixture looks like coarse cornmeal. Blend in sour cream and egg yolk. Gather into a ball. Turn out onto a length of plastic wrap, form into 2 flat rounds. Wrap well and refrigerate overnight.

CHEESE FILLING:

8 oz. cream cheese, softened
1 egg
1/2 c. sugar
1 tsp. vanilla
1 tsp. grated lemon peel
Powdered sugar garnish

Remove one of the pastry rounds from the refrigerator, and place it on a lightly floured board. Roll out dough, keeping it in an even shape until it is about 1/16th of an inch thick. (It will puff up when baked.) Trim the edges and cut out as many 3 x 3 inch squares, as possible. Lay each square across the top of ungreased mini muffin pan. Place a heaping teaspoon of cheese filling on each.

Pull the 4 corners together and ease the puff into the muffin cup. Chill 30 minutes. Bake in a 375 degree oven until lightly browned 25-30 minutes. Cool and sprinkle with powdered sugar before serving at room temperature.