Ingredients
For the Crust:
- 3/4 cup whole-wheat pastry flour (90 grams)
- 18 tablespoons white-whole wheat flour (140 grams)
- 1/4 teaspoon salt
- 3 teaspoons ground ginger
- 2 1/4 teaspoons ground cinnamon
- 1 tablespoon coconut sugar
- 3/4 cup coconut oil frozen and cut into small cubes
- 6 to 8 tablespoons ice-cold water
For the Egg Wash:
- Egg white from 1 large egg
- 1 tablespoon water
For the Brown Sugar Spread:
- 6 tablespoons coconut sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
For the Filling:
- 5 tablespoons reduced-fat cream cheese softened at room temperature
- 2 1/2 tablespoons honey
For the Molasses Glaze:
- 6 tablespoons powdered sugar
- 3/4 teaspoon ground cinnamon
- 2 1/4 teaspoons molasses
- 3/4 teaspoon unsweetened almond milk
Instructions
- To make the crust, in a large bowl, stir together the flours, salt, ginger, cinnamon, and coconut sugar. Cut in the frozen coconut oil with a pastry blender, or rub it in with your fingers, until the mixture resembles coarse breadcrumbs.
- Drizzle in 6 tablespoons of the ice-cold water and knead until the dough just comes together, adding the remaining 2 tablespoons if the dough is too crumbly.
- Form the dough into 2 discs and wrap them in plastic. Refrigerate for 20 minutes. Line 2 baking sheets with parchment paper.
- After the chilling time, on a lightly floured surface and using a floured rolling pin, roll one of the discs into a 4-inch wide rectangle. Cut the dough in 3-inch increments (so each piece is 3×4 inches) and place the squares onto a prepared baking sheet. Place into the refrigerator to chill while you repeat with the remaining disc.
- Combine the egg white and water in a small bowl, and brush each square with the egg wash.
- Combine the brown sugar ingredients in a small bowl, and spoon a 1/2 tablespoon onto the middle of each square, spreading gently and leaving about a 1/4 inch around the edge of each square.
- Whisk together the filling ingredients in a small bowl until mostly smooth (a few little lumps are perfectly fine). Drop the filling in 1 tablespoon balls onto the center of half of the squares and lightly spread out, leaving about a 1/2 inch around the edge.
- Cover each cream cheese covered square with one of the squares that only has the brown sugar spread (spread side down) and firmly press around the filling to seal. Use a fork to press along the outside of each pastry to crimp the edges. Then, use a toothpick to poke 9 little holes in the top of each pastry so that air can escape while baking. Place into the freezer for 30 minutes to firm up.
- Preheat your oven to 350℉ and bake for 25 to 35 minutes, or until golden brown. Let cool for 5 minutes on the baking sheet. Transfer to a wire rack to finish cooling completely.
- Once the pastries are completely cooled, whisk together the glaze ingredients and spread it over. The glaze will harden after about an hour.