DOUGH – 1 3/4 cups mini pretzel twists – 1 cup all-purpose flour – 1 1/2 sticks (12 tablespoons) cold salted butter, cut into 1/2 inch piece – 1 tablespoon sour cream or plain Greek yogurt FILLING – 1 cup fresh raspberrie – 1/2 cup fresh blackberries or chopped strawberrie – 1-3 tablespoons brown sugar, use to your taste – 2 teaspoons cornstarch – 1 teaspoon vanilla extract – 2 teaspoons lemon zest – 1/4 cup high quality raspberry or strawberry jam – 2-3 ounces cream cheese, at room temperature – 1 egg, beaten – pretzel salt or coarse sugar, for sprinkling
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