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1
Heat oven to 450°F. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll to 12-inch circle. With 3 1/2- to 4-inch flower-shaped cookie cutter, cut 8 flowers from crust; repeat for remaining crust.
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2
Carefully place 1 cutout inside each of 16 ungreased mini muffin cups, staggering them every other cup among 3 pans, and firmly pressing them down into bottom. Gently fold petals flat around top of pan.
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3
Prick bottom and sides a few times with fork. Bake two pans 5 to 7 minutes or until light golden brown, then bake remaining pan. For all pans, cool 5 minutes in pan; gently remove shells from pan to cool on cooling rack. Cool completely, about 15 minutes.
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4
Using fine-mesh sieve, lightly sprinkle petals with the 1 to 2 teaspoons powdered sugar.
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5
In small bowl, beat butter and cream cheese with electric mixer on low speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add vanilla and the 1/2 cup powdered sugar; beat until smooth. Pipe or spoon 2 teaspoons of the cream cheese mixture into each shell, carefully smoothing tops. Spoon 1 teaspoon of the jam on top of cream cheese layer on each, and carefully spread to cover cream cheese filling. Refrigerate until ready to serve.
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