• Preheat the oven to 400ºF.

Make the filling:

• In a small bowl mix together the brown sugar, flour, cinnamon and melted butter. 3/4 cup light brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon ground cinnamon, 4 tablespoons salted butter
• *Note: Mixing it all together first is optional. Usually I just slather butter on the dough, then sprinkle with sugar, flour and cinnamon. It saves washing a bowl if you do it this way. And it tastes just as good!

*Make the dough:

• Sift the flour and salt into a large bowl. 1 1/2 cups pastry flour, dash of salt
• Cut in the shortening and the butter until the mixture resembles coarse crumbs. 1/4 cup vegetable shortening, 1/4 cup cold salted butter
• Mix the water and vinegar together in a cup. Add the mixture to the crumbs. 1/4 cup ice cold water, 1/2 tablespoon white vinegar
• Mix together just until the dough is combined and handles well.

Form the pastry:

• Roll out the pastry dough on a lightly floured surface to about an 11x16” rectangle.
• Brush the top of the dough with the cinnamon sugar mixture (or all separately if that is the way you choose to make it)
• Fold the long edge of the pastry into the center and have them overlap slightly. Not quite in thirds, but you want the center the pasty to overlap slightly in the middle.
• Then fold the ends in gently to seal.
• Place the pastry on a baking tray that you’ve lined with parchment paper. Or use a silicone baking mat.
• Sprinkle the top with granulated sugar.
• Bake in preheated oven for 20 minutes or until the pastry is golden brown.
• Allow the pastry to cool for 15-20 minutes, then serve. Best when served warm.