In a large bowl, beat the cream cheese and butter until smooth. Combine the flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrgerate for 1 hour.
Combine the sugar, cinnamon, and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-inch circle. Place a mixture; dot with 1/4 teaspoon butter.
In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 inches apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar.
Bake at 425 degrees for 11-14 minutes or until golden brown. Remove to wire racks to cool.