I know this recipe looks intimidating with the many steps but the end result is SO worth it! I have a lot of people asking “why sourdough” and my response: “why not”?

Enjoy!

You will make the crust first, let it sit for an hour, and then the filling, and the glaze once they have come out of the oven and are cooled

Crust Ingredients

• 2 cups flour
• 1 tsp salt
• 1 TBSP sugar
• 1 cup cold butter, grated
• 3/4 cup sourdough discard (if not using discard, sub 1/4 cup additional flour + 1 cup water + 2 TBSP yeast)

Egg Wash Ingredients

• 1 beaten egg

Filling Ingredients and Directions

• Great together 1/2 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, and 2 tsp cinnamon

Glaze Ingredients and Directions (Can Omit)

• 1 cup powdered sugar
• 1-2 TBSP milk or water
• Whisk together to form a glaze, start with 1 TBSP milk and add more as needed

Directions

• Whisk together crust flour, salt, and sugar
• Grate the cold butter and slowly cut into the flour mixture until it resembles course crumbs
• Pour in discard, gather dough with hands and mash together
• Once the crust dough is formed into a ball, place in a covered bowl and let sit for 1 hour and then in the fridge long enough to chill
• Preheat oven to 350
• Divide the cold dough in half. Roll onto a lightly floured surface into a 15×15 about 1/8 inch thick
• Cut into 8 pastries (8 tops and 8 bottoms, your tops should be larger than the bottoms to account for the frosting and crimping the edges
• Brush egg wash along the edges to help with the dough to stick together once folded
• Add 2 TSP filling
• Fold the dough over and using a fork, press and seal the edges
• Once all 8 parties have been created, place on a parchment covered cookie sheet and bake for 20-30 minutes until the top is golden brown
• Let cool and then brush with glaze

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