Combine all of the plum filling ingredients in a food processor and process until it forms a paste. Makes approximately 2 ¼ cups filling. Set aside.

In a large mixing bowl, or the bowl of a stand mixer, combine the cream cheese and butter. Whip them together until they become light and fluffy for about 3 minutes.

Gradually add the all-purpose flour to the bowl. Pour one cup at a time and mix well after each addition to ensure a smooth dough.

Once the dough is well-mixed, wrap it in plastic and let it rest in the refrigerator. It should chill for at least one hour to firm up.

Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper or silicone baking mat.

After the dough has chilled, roll it out on a silicone mat or a clean surface. Sprinkle powdered sugar to prevent sticking, not flour. Roll the dough to about ¼ inch thickness.

Cut the dough into 2-inch squares. Place a small dollop of your prune filling, about one scant teaspoon, in the center of each square. To shape the kiffles, overlap opposite corners of each dough square towards the center over the filling, pressing the dough together lightly to seal.

If necessary, brush a bit of water on one point to help seal the opposite point on it.

Carefully transfer the filled cookies to a parchment paper-lined baking sheet using a spatula.

Bake in the preheated oven for about 12-15 minutes, until the corners are lightly browned. When done, remove the tray from the oven. Use a spatula to transfer the cookies to a wire rack and allow them to cool completely.

Dust the cooled cookies with powdered sugar.

Store baked cookies at room temperature in an airtight container for up to three days. Or wrap well and freeze for up to two months.