In the bowl of a stand mixer beat cream cheese and butter until fluffy.

Add flour and salt and mix until combined.

Transfer dough to a work surface and divide in 4 parts. Shape 4 balls and wrap in plastic wrap. Refrigerate for 4 hours or overnight.

Prepare cream cheese filing by beating cream cheese, vanilla and powdered sugar in your mixer's bowl.

Take dough out of the fridge and let it sit at room temperature for 5 minutes.

Dust working surface with powdered sugar and roll out each ball 1/4- 1/8 inch thick.

Cut 3x3 inch squares. For pinwheel shape, using a pizza cutter, cut a 1 inch slit diagonally on each corner of the squares. Fill centers with 1/2 tsp jam and 1/2 tsp cream cheese filling. (You can use a pastry bag for a nicer presentation). Bring every other corner of dough together to center and press to seal.

Line baking sheets with parchment paper. Transfer pastries to baking sheets, leaving 2 inches of space in between. Refrigerate for 1 hour.

Preheat oven to 350 F. Bake for 12-15 minutes, until edges are browned. (Baking time may vary, depending on ingredients, baking sheets and oven used).

Cool on a cooling rack. Generously dust with powdered sugar.

Serve and enjoy!