Whole Wheat Breakfast Pastry

By Lynxa

Ingredients

• 2 1/4 cups whole wheat pastry flour
• 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes
• 1 egg, slightly beaten
• 1/3 cup ice cold water
• jam or preserves (such as Smucker’s Simply Fruit or Polaner All Fruit)
• 1 cup confectioner’s sugar

Details

Adapted from blogs.babble.com

Preparation

Step 1

1. 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.

2. 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.

3. Bake on a parchment paper lined baking sheet for 12-15 minutes, or until they begin to turn golden brown.

4. As they cool, mix confectioner’s sugar with 1-2 tablespoons of water. Spread on top of the pastries. Serve warm.