Mix the first four ingredients to make a dough.

Optional, if you are going to let your dough sit to soak, leave it covered on your counter overnight.

Place dough on a floured surface, and roll out dough.

Cut rectangles to your desired size. I like to make my rectangles twice as long as the final product, so I can fold them over to have less seams, but you can make two rectangles of the same size for each pastry and place one rectangle on top of another.

Add one tablespoon of jam or filling to the middle of one side of your pastry. You can see above how I add the jam and then fold mine over.

Either fold over your double-long rectangles, or place the equal sized rectangles on top of each other, and go around the perimeter of the pastry with a fork.

Place on a non-greased cookie sheet.

Bake in a preheated oven at 350 degrees for 20-25 minutes or until the edges are golden brown.

Cool, frost if desired or have them plain, and enjoy!

Store in an airtight container for two days, refrigerate for 4 days, or freeze for up to 3 months and toasted as desired.