Recipe by YoungCake
READY IN: 1hr 15mins


  • Pastry
  • 2 14
    cups flour
  • 1
    teaspoon salt
  • 8
    teaspoons sugar (1 tbs = 3 tsp)
  • 16
    tablespoons room temperature butter (2 sticks)
  • 6
    tablespoons ice water
  • 1
    egg yolk
  • plastic wrap
  • wax paper
  • circle cookie cutter
  • baking sheet
  • Filling
  • 18
    ounces jam (apricot, seedless raspberry, etc.) or 18 ounces chocolate chips, Reese's s Pieces, etc (apricot, seedless raspberry, etc.)


  • Preheat the oven to 325°.
  • Pour the dry ingredients into a mixing bowl and pulse twice in a food processor or run for 20 seconds on low in a KitchenAid.
  • Slice the butter into the dry mixture.
  • Mix until the lumps are smaller than a quarter of an inch in diameter (pea-sized).
  • Add the egg yolk.
  • Gradually sprinkle water over the mixture.
  • Mix with a wooden spoon or rubber spatula until the mixture clumps together.
  • Make the dough into a ball, trying to handle it as little as possible.
  • Wrap the dough ball in plastic wrap.
  • Flatten the dough ball in the plastic wrap until it is approximately 2 inches thick.
  • Put the dough ball in the freezer for 10 minutes.
  • Remove the dough ball from the freezer and cut it in half.
  • Take out two pieces of wax paper approximately 18” long.
  • Roll half of the dough ball between the two pieces of wax paper until each side of the dough is ¼ inch thick. Make sure it is even! The dough will be sticky so sprinkle extra flour on top as needed.
  • Cut out the dough using the cookie cutter.
  • Repeat steps 14 and 15 with the other half of the dough ball.
  • Place about 1 tbs of jam in the center of each circle and fold it into a triangle.
  • Put the triangles in the freezer for 5 minutes or the refrigerator for 10 minutes.
  • Remove the triangles from the refrigerator or freezer and place them on the cookie pans.
  • Bake for 45 minutes at 325° or until golden brown.