In a large mixing bowl or stand mixer, combine cream cheese and cold butter, mixing until creamy. Gradually add in flour and vanilla extract; mix until just combined. Chill in the refrigerator for 1 hour.

Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.

Once the dough has chilled, lightly flour your countertop and roll it out to about ⅛-inch thickness. Cut out approximately 2-inch squares.

Place a small dollop of fruit filling in the center of each square. Bring opposite corners together, overlapping slightly to create a pocket that seals the filling.

Arrange the filled cookies on the baking sheet and bake for 12-15 minutes until lightly golden. Keep an eye on them.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack. Dust with powdered sugar once cooled.