In a medium bowl, beat egg yolk, cream cheese, confectioners’ sugar, lemon juice, and vanilla with an electric mixer on medium high speed until smooth. Cover and refrigerate for 30 minutes to thicken.

Preheat oven to 350 degrees Fahrenheit.

Roll a three-ounce piece of dough into a ball, then flatten with your palm.

Grease the bottom of a small (1/2-to-two-inch diameter) shot glass and place into the center, holding it down firmly (you want to make a deep indent, but not cut through to the bottom).

Using a knife or bench scraper, make 9 cuts from the glass to the outer edge to create a “fringe” of 10 pieces.

Pinch together each set of 2, creating a flower with five petals.

Remove the shot glass and brush the entire flower with an egg glaze, then scoop a rounded tablespoon of filling into the center of each flower.

Sprinkle pearl sugar or Belgian waffle sugar in the center of the cheese filling, if desired.

Bake for 25 minutes. The cheese filling will set while cooling.

Dust with confectioners’ sugar.