Keep filling away from the outer 1/4 inch of each square and pinch closed before fork-sealing.
Eggless cream-cheese shortbread pastry folded around a thick cooked-prune filling. Shortbread-inspired cream-cheese pastry, not a claim of traditional Scottish shortbread.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Cream-Cheese Prune Shortbread Pockets Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- small saucepan
- mixer
- bowl
- rolling pin
- ruler
- fork
- two 13 x 18-inch half sheets
- parchment
- rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Make filling and dough
- Make filling and dough: Simmer prunes and water in a covered small pan for 8–10 minutes until soft, uncovering near the end so no loose water remains. Mash to a thick paste and spread in a shallow bowl to cool 20 minutes. Beat butter, block cream cheese and sugar smooth; add flour and salt, mixing only until gathered.
Roll and fill
- Roll and fill: Chill dough 45 minutes. Roll between parchment into a 12 x 8-inch rectangle about 3/16 inch thick and cut 24 squares, 2 inches each. Divide cooled prune paste among the centers, about 1 tsp each. Fold diagonally to triangles, press edges with a fork and chill 20 minutes; do not overfill.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Use two parchment-lined 13 x 18-inch half sheets, 12 cookies per sheet, spaced at least 1 inch apart. Bake one tray at a time on the middle rack for 18–22 minutes, turning front to back halfway; keep the waiting tray refrigerated. Edges and bases should be pale gold and the centers dry. Whole-batch oven time is 44 minutes for both trays.
Cool the pockets
- Cool the pockets: Rest 10 minutes on trays and cool 30 minutes on a rack. The filling must be cold before packing. This 40-minute allowance includes the tray rest.
Timing and scaling
- Timing and scaling: 35 min hands-on + 85 min required chill/rest + 44 min whole-batch oven baking + 40 min cooling/setting = 204 min. Cooling includes tray/pan rests and runs from the final tray; earlier-tray cooling may overlap later baking. Ingredient warm-up and frozen-dough thawing are extra; preheat during shaping/chilling. Scale ingredients and US equivalents, not oven temperature, piece sizes or per-tray bake time; extra trays extend the whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
The eggless cream-cheese pastry uses fat and acid for tenderness without chemical leavening; the filling is cooked down to protect the shell.
Technique & texture
Keep filling away from the outer 1/4 inch of each square and pinch closed before fork-sealing.
Finishing & serving
These filled pockets soften during storage; serve within 2 days at cool room temperature or refrigerate.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 2 days | Up to 2 days. Seal fully cooled filled bars airtight in a cool dry room. Separate layers with parchment; the filling gradually softens the crumb. |
| Refrigeration | up to 7 days | Unnecessary; up to 7 days if needed. Baked refrigeration is unnecessary for this formula; use only if the room is warm. Seal airtight to prevent condensation and odors. |
| Raw freezing | 1 month | Up to 1 month. Freeze the unfilled dough tightly wrapped. Thaw overnight in the refrigerator, then shape and complete the stated chill. Prepare the filling fresh. Thawing time is additional. |
| Baked freezing | 2 months | Up to 2 months. Freeze completely cooled bars airtight with parchment between layers. Thaw sealed at room temperature for 1–2 hours. |
| Restoring | As described | Serve after thawing. Do not oven-refresh the assembled or coated bars. Serve once thawed; reseal unused portions. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Why does this pastry contain cream cheese?
The eggless cream-cheese pastry uses fat and acid for tenderness without chemical leavening; the filling is cooked down to protect the shell.
How do I stop the filling leaking?
Keep filling away from the outer 1/4 inch of each square and pinch closed before fork-sealing.
Do the pockets stay crisp for a week?
These filled pockets soften during storage; serve within 2 days at cool room temperature or refrigerate.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
