Preheat oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.

In the bowl of a stand mixer, mix together the cream cheese and butter and whip until combined, about 2-3 minutes. Add in the flour and stir until a loose dough has formed.

Dump the mixture out onto a floured word surface and gently knead the dough until a cohesive dough forms. Roll it out into a 1/4-inch thick rectangle and cut into 3x3 inch squares using a ravioli cutter.

Transfer the dough to the prepared baking sheet carefully. Using the ravioli cutter, cut the dough diagonally from each corner 3/4 of the way to the center. Repeat with all squares of dough. Place 1 tablespoon of jam in the center of each pinwheel.

Fold each corner towards the center of the pastry, using the pictures above as a guide. Lightly brush the pastries with the prepared egg wash.

Place the pan in the oven and bake for 20 minutes, or until lightly browned. Let cool for 10 minutes before serving.