In a large bowl, combine the flour, salt and sugar. Grate the sticks of butter into the mixture. Work the mixture with your hands to incorporate the butter until it’s a cracker crumb consistency.

Slowly stir in the ice water a little bit at a time and stir. Use just enough water to create a soft dough that holds together, but isn’t too sticky.

Form the dough into a ball and wrap in plastic. Refrigerate for at least 1 hour, or until ready to use.

Meanwhile, heat the oven to 375 degrees F. and line a baking sheet with parchment paper.

For the filling: You can use any fruit preserves you wish, or for the brown sugar filling: Melt the butter in a small stockpot over medium-low heat. Mix in the brown sugar and cinnamon. Increase the heat to medium and stir until the mixture is smooth. If you need to thin the mixture, add 1 tablespoon of heavy cream or water to the desired consistency.

Remove the dough from the fridge and remove the plastic. Cut the dough in half and roll out half of the dough into a rectangle that is about ⅛-inch thick. Cut out approximately 8, 3x5-inch rectangles. Repeat with the remaining half of the dough.

Place a layer of the cut out dough pieces onto the prepared baking sheet. Spoon about 1 to 2 tablespoons of the filling of your choice in the middle of each rectangle. Spread the filling out, leaving about ½ inch from the edges. Place the another cut dough rectangle on top and crimp the edges with a fork to seal. Repeat with the remaining dough.

In a small bowl, mix together the powdered sugar, heavy cream and vanilla.

Remove from the oven and place on a wire rack to cool for about 2 minutes. Serve warm or at room temperature.