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Whole Wheat Berry Filled Pastry

These are pastries that you can serve anytime with your favorite cookie cutters!
Course Breakfast
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 pieces
Author Brandy @ Healthy Happy Life Secrets

Equipment

  • cookie sheet pan
  • Silpat optional
  • offset spatula optional

Ingredients

  • 2 cups whole wheat flour
  • 2 tbsp honey
  • 2 tbsp butter, softened
  • 1 tbsp neutral oil (light olive oil)
  • 1/2 tsp vanilla or almond extract
  • 3/4 cup water
  • 1 tsp baking soda
  • pinch of salt
  • fruit jam
  • berries, maple syrup, juice and/or water for glaze

Instructions

  • Add the flour into a bowl. Then evenly combine the softened butter.
  • Add the remaining ingredients and form a pastry dough ball.
  • Roll out on a sheet pan. If you use a full Silpat (17" x 11-1/2") sheet, the dough will roll out to the inner orange edge or about 1" from the edge on each side.
  • Use your cookie cutters to imprint cut shapes but do not remove the excess pastry yet. Refrigerate for about 10 minutes.
  • Then remove excess pastry. You'll be left with extra pastry you can re-roll or freeze for another time or pastry project.
  • Add jam to center leaving an edge on the pastry shape bottoms.
  • Refrigerate again.
  • Add a top pastry with the same shape ontop.
  • Use a small silverware fork to make an edge pattern and crimp edges shut. Alternatively, use a toothpick to make evenly spaced hole indents and then press down with the long side of the toothpick to "connect the dots."
  • Bake pastry on 350°F/180°C for about 15-20 minutes. The bottom edges will look darker. Don't overbake.
  • For the glaze: crush berries and add milk, maple syrup, and water or liquid like lime juice until you get the right glaze consistency. Tip: push the glaze through a filtered sieve. If it's too thick, it won't go through.