cups whole wheat pastry flour
teaspoons salt 1 tablespoon sugar
stick (112g) cold unsalted butter, cut into ½-inch cubes
egg, slightly beaten
cup ice cold water
jam or preserves (such as Smucker’s Simply Fruit or Polaner All Fruit)
cup confectioner’s sugar
Preheat the oven to 375 degrees. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Roll out dough to 1/8 inch thick. Cut into 4 x 5 inch rectangles. Place a small amount of your favorite jam in the center of half of the rectangles, and use a finger to spread water around the edges. Place another rectangle of dough on the top and smooth the edges down to seal in the jam. Use a fork to crimp the edges. Bake on a parchment paper lined baking sheet for 12-15 minutes, or until they begin to turn golden brown. As they cool, mix confectioner’s sugar with 1-2 tablespoons of water. Spread on top of the pastries. Serve warm.