Preheat oven to 400. To prepare pastry, combine flour, one pound cream cheese, and one pound butter in a mixing bowl. Beat until thoroughly combined. Cover and chill overnight, or until easy to handle. Let dough thaw before rolling. On a floured surface, roll each dough 1/8" thick and cut into 2"x2" squares using a scalloped pastry wheel. Add about a teaspoon of filling in the center of each square. Fold opposite corners to the center with one overlapping the other. Moisten the corners to help them stick together. Lightly brush with water and sprinkle with sugar. Place 1" apart on to unprepared baking sheets. Bake 12 to 15 minutes or until lightly browned.
NOTE: Fig Filling can be substituted for the apricot pie filling.