Add chopped apricots to a saucepan on medium-high heat, and add water, sugar, and pectin.

Bring to a rolling boil and cook until the apricots have broken down, sugar is dissolved and the mixture has thickened slightly. Stir constantly to avoid burning.

Remove apricot mixture from heat and place in a glass bowl until cooled and thickened to a jelly consistency. The filling can be refrigerated until ready to use.

Combine pastry flour, whole wheat flour, and butter into a mixing bowl. Using fingers mesh butter into the flour until the mixture is crumbly and cornflake-sized pieces begin to form.

Slowly add cold water to the mixture and begin forming into a ball.

Once a dough consistency is reached, form into a thick round disc and wrap with plastic wrap and allow to sit for at least an hour, or refrigerate until ready to use. Be sure to allow the dough to reach room temperature, if refrigerated, before rolling.

Split the pie dough into thirds and spread pastry flour on a cutting board.

Roll pie dough out into long strips about 5 inches wide and about 1/8 inch in thickness.

Spread a thin layer of apricot jam in the middle of each and fold pie dough over and trim to make “bars.”