Whole Wheat Strawberry Rhubarb Fruit Pockets

INSTRUCTIONS

• 1 For the Fruit Pockets, add flour, 1/4 cup of the sugar, salt and butter in food processor; cover. Pulse until coarsely crumbled. With top part of food process cover removed, gradually add the cold water while processing until a dough forms. Turn out dough onto lightly floured surface. Knead until dough is smooth. Shape into a disk. (If the dough is sticky, add a bit more flour. If the dough is crumbly, add a bit more cold water. Knead until smooth.) Wrap in plastic wrap. Refrigerate 8 hours or overnight.
• 2 For the Filling, mix all ingredients in medium saucepan. Bring to gentle boil on medium-high heat, stirring occasionally to prevent mixture from burning on bottom of pan. Cook 5 minutes or until fruit has softened and mixture is thickened, stirring occasionally. Remove from heat. Cool to room temperature. Cover. Refrigerate until ready to assemble.
• 3 Preheat oven to 400°F. Bring dough to room temperature. Roll to 1/8-inch thickness on lightly floured work surface. Cut dough into 24 (4-inch) squares. For the egg wash, beat egg with 1 tablespoon water in small bowl; set aside. For the cinnamon sugar, mix remaining 1 tablespoon sugar and cinnamon in another small bowl; set aside.
• 4 To assemble the cookies, place 12 of the squares onto large parchment paper-lined baking sheet. Spoon about 1 tablespoon filling in the center of each square bottom on the baking sheet. Using a small pastry brush or your finger, moisten the edges of each square bottom with water. Top each with a square top. Gently press edges of the two squares together. Crimp edges of each square with tines of a fork or the blunt end of a wooden skewer to seal the fruit pocket. Brush top of each pocket with the egg wash. Sprinkle generously with the cinnamon sugar. Poke a few holes in top of pockets to allow steam to vent while baking.
• 5 Bake 10 to 12 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.