Brown sugar cinnamon sourdough toaster’s strudel

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Sourdough Puff Pastry:

205g all-purpose flour

7g salt

226g (2 sticks) salted butter, cold and grated 60g water

113g sourdough discard

Brown Sugar Cinnamon Filling:

6 tbsp brown sugar

1/2 tosp all-purpose flour

1/2 tbsp cinnamon

1 tbsp salted butter, melted

1 tsp vanilla extract

1 egg + 1 tbsp milk, for egg wash Simple Glaze:

1/2 cup powdered sugar

1 tbsp milk of choice

Prepare the sourdough puff pastry:

In a medium bowl, whisk together the sourdough discard and water.

In a separate large bowl, whisk together the flour and salt. Add the grated butter, and mix to coat. Then, make a well in the center of the flour mixture and pour the discard mixture into the center. Stir until a dough starts to form, and then knead with your hands until well combined, and there are no dry bits of flour.

Wrap the dough in a piece of plastic wrap, and flatten it out into a rectangle. Place in the fridge for 30 minutes to chill.

Laminate the dough and chill:

Place the dough onto a heavily floured surface. Roll the dough out into a large rectangle (~18"x8", it doesn't have to be exact). Perform a book fold by folding the short sides towards the middle so they meet, and then fold the dough in half.

Wrap in plastic wrap and chill in the fridge for another 30 minutes.

Perform letter folds:

Then perform 2-3 series of letter folds.

Place the dough onto a heavily floured surface, and roll it into a long large rectangle (~24x8"). Fold the sides towards the center, overlapping like you are folding a letter. Wrap in plastic wrap and place in the fridge for 30 minutes between each letter fold.

After the last letter fold, cut two long rectangular strips of parchment paper. Roll the dough into a large rectangle (12"x8"), fold into thirds, and tuck a piece of parchment paper in between the folds to prevent sticking.

Refrigerate the dough for at least 1 hour before using.

Preheat oven and prepare the pan:

Once ready to make the toaster strudels, preheat the oven to 400F and line a baking sheet with parchment paper. Set aside.

Make the toaster strudels:

Prepare the brown sugar cinnamon filling by mixing together all of the ingredients in a medium bowl, until well combined.

Divide the sourdough puff pastry in half (if you want to make more toaster strudels, use the whole thing). Wrap whichever half you aren't using in plastic wrap, and save to use another time.

Place the sheet of sourdough puff pastry on a large sheet of parchment paper, and slightly roll out. Cut into 12 small rectangles

Spoon ~1/2 tbsp of the filling in the middle of half (6) of the rectangles, leaving ~1/2" border along the edges.

Lightly brush the edges with the egg wash mixture. Then, place the other half (6) of the rectangles over the ones with the filling. Use your fingers to gently press along the edges. Then, use a fork to seal the edges.

Transfer the mini toaster strudels to the prepared baking sheet. Brush the tops with the egg wash mixture.

Bake at 400F 15-18 minutes, or until golden brown.

Remove from the oven and let cool slightly.

While cooling, whisk together all of the ingredients for the glaze in a medium bowl.

Drizzle or spread the glaze over the toaster strudels.

Enjoy! #doughrecipe #sourdoughdiscardrecipe #bakingrecipe #baking