Whisk together the dry ingredients until well combined. In a separate bowl, whisk together all wet ingredients, except for one of the two eggs. Add wet ingredients to the dry, mix until a thick dough forms. Wrap in plastic, chill for 30 minutes.

Roll dough out to about slightly thinner than ¼″ thick, cut into 3×5″ rectangles. Gather any scraps, needs to pull together, re roll and continue cutting into rectangles until all the dough is used up.

Carefully arrange half of the rectangles on the cookie sheet, spaced evenly. Evenly spread about 2 tablespoon of filling onto each of the rectangles on the cookie sheet, stopping about ½″ from the edges. Top each with one of the reserved rectangles, press the edges to seal. Use a fork to press edges down.

Whisk egg together with 1 tablespoon cold water, brush over each pastry. Use a fork to prick a few small holes in the top of each pastry to allow steam to escape – this will help prevent filling from exploding out of the sides as they bake

Bake pastries for about 15 minutes, until golden brown.

Cool completely before removing from the cookie sheet.

Spread frosting of choice onto pastries, garnish with sprinkles if using. Allow frosting to dry fully, before transferring to containers or baggies. Serve hot or room temperature, use or freeze within a few days of baking.