Use stand mixer or hand mixer to blend the cream cheese and butter until light and fluffy.

Add the flour and the salt.

Wrap in plastic wrap and chill for 1 hour.

While dough is chilling make the filling.

Place dried fruit and water in a saucepan. Add the sugar and lemon juice. Simmer until fruit is tender (may take up to 25 min). Mash by hand or puree with an immersion blender.

Preheat oven to 350 F.

Dust your work surface with granulated sugar. Roll out the dough to approx. 1⁄4 inch thick. Cut into 2 inch squares.

Place a teaspoon full of filling in the center. Fold over opposite corners. Pinch to seal well.

Bake for 15 minutes or until corners are light brown.

Cool and then dust with powdered sugar.