In a bowl, mix together all of your dry ingredients including; almond flour, vital wheat gluten, flax meal, coconut flour, baking powder, xanthan gum and salt. (I blend all of mine in a food processor first for a finer flour but this is optional!)
Grate the cold butter into the dry ingredients. Add the water as well.
Mix just enough to bring everything together then form the dough into a rough ball.
Wrap the dough ball and place it in the fridge for 30min to chill.
Next, take two large pieces of parchment paper and grease them and flour them WELL with coconut flour. Place your ball of dough on the first sheet of parchment and place the other piece of parchment on top.
Roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking). Make sure to add plenty of coconut flour as you go/as needed.
Fold one side of the rectangle inward, then the other until the dough looks like an envelope (see photo).
Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-6 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
While your dough is in the fridge, make the cream cheese filling by combining all of the filling ingredients in a small bowl and beating until smooth. Set aside. Make sure you have the jam ready to go as well.
Pre-heat your oven to 375*F.
Using a sharp knife or pizza cutter, cut your chilled dough in half and place half, wrapped, back in the fridge to work with after (this makes it easier to roll the dough thinner). Roll the dough out into a rectangle or square as best as you can. The dough should be thin but still thick enough that it doesn't easily break apart.
Cut the edges off of the dough to make it more even (save the scraps, wrap them and place them back in the fridge with the rest of the dough). Cut the square into long triangles kind of like you would for croissants (see photo).
Spread some of the cream cheese mixture over each triangle and spread a small amount of jam on top. Gently roll the triangle up like a regular croissant from the large end to the smaller end. Pinch the small end gently into the rest of the dough to help keep it from unrolling in the oven.
Repeat this whole process for the second half of dough, then do your best to make extra triangles out of the leftover scraps.
Place all of the finished rolls onto a parchment lined baking sheet and brush with the an egg whisked with 1 tbsp water.
Bake for 19-22min or until the pastry is golden brown. Serve warm and enjoy your Keto Strawberry Cream Cheese Pastries!