On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3-inch squares. Place a teaspoon of cream cheese filling in the center of each square. Lift up 1 square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the four corners become the points of the petals. The cookie will look like an opening flower. Place the cookie in a cup of a mini muffin pan. Repeat with the remaining squares and refrigerate for 30 minutes.