Preheat the oven to 356°F / 180°C

Sift the flour on the work board and chop the butter in (like you would do for a shortcrust pastry). 

Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make it roll out easier, wrap the dough in the foil and place in the fridge for 20-30 minutes.

Roll out the dough to a thickness of 3-4 mm (1/8 inch), cut out squares or circles. 

Put a teaspoon of jam on the centre of each square, and wrap the corners one on top of the other to create an open envelope.

Place the cookies on a baking tray lined with baking paper and bake for about 20 minutes until they become golden. Sprinkle well with powdered sugar.