Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, pancake mix, salt and sugar. Mix well. Add the butter, vanilla, egg, and milk and whisk until fully combined.
Place the dough on a lightly-floured surface and dust with flour to ensure dough won’t stick to the rolling pin. Roll out the dough to about ¼ in thick and slice it into rectangles, making about 12.
In a separate bowl, mix together all of the filling ingredients. Spoon about 1-2 tsp of filling into the center of half of the rectangles of dough and spread it into an even layer. Leave a clean border on all sides of the rectangle.
Place the remaining rectangles of dough on top of the filling-coated dough. Using a fork, press all around the clean edge to seal. Pierce the top of the pastries 1-3 times with the fork.
Place the prepared pastries on the baking sheet and bake until the pastries are lightly golden brown, about 8 minutes. Allow them to cool completely when done.