Diabetic Fruit-Filled Pastry Cookies

These fruit-filled pastry cookies use a cream cheese dough that’s tender and flaky without being overly sweet.

The pastry chills until firm, then gets rolled out into two thin layers. Between them goes a simple filling of dried fruit cooked down with water until jammy and thick. The whole thing bakes into one large slab that you slice into individual cookie bars.

Store these in the fridge where the cream cheese pastry stays fresh and the fruit filling keeps its texture.

Kitchen Tips

• Chill the dough for the full 30 minutes (warm dough is impossible to roll)
• Cook the fruit filling until very thick (watery filling will make soggy pastry)
• Let the filling cool completely before spreading on the dough to prevent melting
• Use a sharp knife to cut clean squares after baking

Variations

• Use any dried fruit blend you like (apricots, prunes, figs all work beautifully)
• Add a pinch of cinnamon or cardamom to the fruit filling for warmth
• Brush the top pastry layer with egg wash before baking for extra shine