A kid friendly recipe that also speaks to the nostalgic adult. The recipe incorporates flaxseed, coconut palm sugar and chia seeds for a healthier take on a classic kid favorite.

Dough Ingredients:

• 2 2/3 cup all purpose flour
• 1/3 cup flax seed meal
• 2 tablespoons coconut palm sugar
• 14 tablespoons cold unsalted butter
• 1/2 teaspoon salt
• 2 egg yokes
• 1/2 cup cold water

Filling Ingredients:

• 1/2 cup strawberry preserves
• 1 tablespoon chia seeds

Glaze Ingredients:

• 1 cup sifted powder sugar
• 1-2 tablespoons milk
• Splash of vanilla extract

Directions:

1. Combine flour, flax meal, salt, and coconut sugar into a food processor bowl and pulse to blend.
2. Add 14 tablespoons of cold butter cut into cubes and pulse until it resembles sand.
3. Combine two egg yokes and 1/2 cup cold water in a measuring cup. Add half to the food processor and pulse till a dough ball forms. If dough is try slowly add the remaining egg/water mixture.
4. Refrigerate dough in plastic wrap for 30 minutes.
5. Preheat oven to 375 degrees F and line two baking sheets with parchment paper or silicone mats. Roll dough out on a floured surface to a 1/8 of an inch thick.
6. Cut into and even number of rectangles or use medium sized cookie cutters.
7. Place half of the dough pieces on the pans and top with a tablespoon of the filling then top with the remaining dough pieces.
8. Crimp edges with a fork and poke holes in the center of each pastry to allow steam to escape. Then brush with egg wash ( 1 egg beaten with 2 tablespoons of water).
9. Bake for 25-30 minutes.
10. Cool on wire rack. While cooling mix the glaze ingredients and when pastries are cooled top with glaze and sprinkles.

Tips:

• Use sandwich cutters for the dough, they have a crimper with them that easily seals the dough.