Saftiga hallonkrämpajer

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1. 1
   To make the dough. In a food processor, pulse the pretzels until they become flour (see above photo for reference). Add the flour and butter. Pulse until the mix clumps together to form pea-size balls. Add the sour cream and 1/4 cup cold water, 1 tablespoon at a time, until the dough comes together. If the dough feels dry, add 1-2 tablespoons of additional water.
2. 2
   Turn the dough out onto a floured surface and form a ball. Divided the dough in half and flatten each into round disk. Roll out each disk of dough and cut into a total of 15-16 circles (or cut into 15-16 squares). Chill the dough rounds while you make the filling.
3. 3
   In a medium bowl, toss together the berries, cornstarch, and sugar. Add the vanilla and jam, gently toss to combine.
4. 4
   Assemble the pies on a parchment lined baking sheet. Spread 2 teaspoons cream cheese on to the center of half of the circles, then spoon a tablespoon of the filling over the cream cheese, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough. If some of the dough is cracking, don't stress too much about it. It bakes up just fine.
5. 5
   Use a small, sharp knife to cut slits into the top of the pies. Cover the baking sheets and place in the freezer for 15 minutes.
6. 6
   Preheat the oven to 425 degrees F. Brush the tops of the pies with beaten egg and sprinkle with coarse salt/sugar. Transfer to the oven and bake for 12-15 minutes or until golden brown. It's OK if the edges get dark. Serve with ice cream. Enjoy!.