Make the Prune Filling:

• Add the prunes and the butter to a small sauce pan. Add just enough water to cover.
• Bring to a boil and reduce heat until the prunes are softened and the water evaporates.
• Mash the prunes until you have a uniform mixture.
• Set aside in the refrigerator until ready to use.

Make the Dough:

• Pulse the flour, sugar, and salt in a food processor until just combined.
• Add the butter, cream cheese, and sour cream. Pulse until the dough comes together in small pebble like pieces.
• Remove the dough to the counter and press and knead it to combine.  Form a log about 9 x 6″ and cut it into 4 equal pieces.
• Press each piece into a disc about 8 1/2″.
• Place about 3 TBS of filling in the center of the dough circle and evenly spread it 
• Cut the dough circle six times to form eight triangles.
• Roll each triangle neatly, starting from the thicker end.
• Place on the prepared baking tray.
• Brush with egg wash and dust with sugar in the raw if desired
• Bake in the preheated oven for 21 – 23 minutes, rotating the tray halfway through baking.
• Cool on a wire rack.
• Store in the freezer after the first day.