Cut the cold butter into pieces and quickly knead into a dough in a large bowl with flour and double cream cheese, if the dough is still sticky, add some additional flour - leave to rest in the refrigerator for 1/2 hour in foil.
In the meantime, stir all the ingredients for the filling well with the wooden spoon.
Halve the dough and roll it out on floured baking paper to a thickness of approx. 2-3 mm each and cut out biscuits with a flower-shaped cutter with a diameter of approx. 6 cm and put in a muffin tin for small muffins (approx. 30 mm below, approx. 47 mm above in diameter ) and / or small muffin molds, bottom 35 mm, (greaseproof paper) slide and gently press down in the middle.
Pile the filling in the middle with a small spoon. The dough still rises a little while baking and the fullness is about 1/3 more!
Bake in the preheated oven at 170 ° for about 15 minutes (watch something!) - the dough tips and filling should be light brown (the biscuits need a little longer in paper cases). Let cool for a short time - then become a little firmer, carefully turn the tray over and let the biscuits fall out or take them out of the paper cases.
Do not grease the muffin tray or put a mold in it - the dough is greasy enough and has never stuck to me!
You can also make the biscuits in a normal-sized muffin tray, e.g. with a large flower cutter, approx. 95 mm, and serve as small baked goods.
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