For the crust, combine flour and salt in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal.

With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds).

Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).

Line two baking sheets with parchment paper.

Place one disc of dough on a floured board and dust dough with flour. Roll out until dough is about 1/8″ thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board).

If dough is warm or very soft, chill for 10 minutes in the refrigerator. Use a 2 1/2 x 4-inch rectangular cookie cutter (or sharp knife) to cut out 9 rectangles of dough per disc (re-roll scraps once).

Use a lightly floured thin spatula to transfer rectangles to prepared baking sheet and chill in the refrigerator for 15 minutes.

Repeat with a second disc of dough, for a total of 18 rectangles.

Combine C&H® Light Brown Sugar, cornstarch, salt, and cinnamon in a medium bowl. Add softened butter and cut in with a fork until completely incorporated. Stir in heavy cream and vanilla until combined.

Divide the filling evenly among 9 rectangles. Use an offset spatula (or back of a spoon) to shape the filling into a rectangle, leaving a 1/4-inch border.

Whisk egg white and water together in a small bowl. Lightly brush the edges of the pastry with egg white mixture and top with the remaining rectangles. Press edges firmly to seal, and chill assembled pastries for 30 minutes.

Preheat oven to 400°F. Press the edges of the chilled pastries firmly again to reinforce the seal and use a fork or wooden skewer to prick the tops of the pastries for steam to escape. Brush tops with heavy cream.

Bake for 25 to 30 minutes or until pastries are golden brown. Cool on baking sheet for 10 minutes, then use a thin spatula to carefully remove pastries from the pan and transfer to a wire rack to cool completely.

For the glaze, whisk together melted butter, salt, cinnamon, C&H® Powdered Sugar, and heavy cream until smooth. Spoon or spread glaze over pastries and let set before serving. If desired, sprinkle pastries with cinnamon.