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["For the pastries:", "In a large bowl mix together the flour, salt and sugar. Add the butter and mix for one minute. Add ice water and mix until combined. The dough will be coarse but should hold together when you squeeze it. If it is too crumbly add more ice water 1 teaspoon at a time.", "Divide the dough into 4 disks. Wrap each disk separately with plastic wrap and refrigerate for 30 minutes minimum. I made mine the night before. (If you want an easier option, you could use a refrigerated pie crust.)", "Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 of the sections of dough until it is in a rectangular shape approximately 1/8 inch thick. Using a pastry cutter, cookie cutter (or if you are lucky enough to find one like I did) a Toaster Pastry Press from Williams Sonoma cut out 5 rectangles. Repeat with next section of dough.", "Combine the egg and water in a small bowl. Spread about 2 tablespoons of orange marmalade onto each of the rectangles. Leave a border about 1/2"" wide around the edges of the pastry. Using a pastry brush, lightly brush the edges with the egg mixture. Cut the remaining dough into rectangles for the tops. Place another piece of dough on top of the ones that have the topping on them and press seal the edges. Transfer to a baking sheet and refrigerate for 30 minutes.", "Position 1 rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 350 F.", "Bake the pastries in the preheated oven for about 12.5 minutes then reverse the positions of the baking sheets and rotate and bake for another 12.5 minutes. Bake for roughly 25 minutes total or until golden brown. Let the pastries cool for about 10 minutes on the pans, then transfer to wire racks and let them cool completely.", "For the icing:", "In a small bowl whisk together powdered sugar, orange zest and orange juice until smooth. Spread on the icing while pastries are still warm.", "Adapted from Williams Sonoma Kitchen."]
