In a large mixing bowl, combine whole wheat flour and cold cubed butter until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until the dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.

Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.

Mix in softened cream cheese, brown sugar, cinnamon, and nutmeg until creamy and well combined.

On a floured surface, roll out dough to ⅛ inch thick and cut circles 4 to 5 inches in diameter.

Place a spoonful of sweet potato filling in each circle, fold and press the edges to seal.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Brush tops with beaten egg.

Bake for 20-25 minutes until golden brown and flaky.

Cool on a wire rack for 5-10 minutes before serving.