The recipe Judy sent is very close to one I used to use. I don't remember ever using a cheese filling so I have no comment about that. I believe that I used jams and pie fillings to make an assortment of flavors. Two comments about making these. Make sure the package hardens well between rollings. If it is easy to roll out, put it back in the refrigerator. Second, do not try to make this during hot weather without air-conditioning- the butter layers will start to melt and you will have a mess. That's why the recipe tells you to put it back in the refrigerator if it starts to tear or the butter smears on you. It will taste fine but mess the appearance of the finished product slightly. ( I was going after the grand champion prize at the county fair that year, they took a blue but weren't quite perfect enough for the grand championship.) By the way , If you have men in the house, hide them. The guys scarfed them down like they were cookies. These take a lot of time and effort. and they can disappear in a very short period of time - like while they are still on the cooling racks.