Sourdough Jam-Filled Pastries

Sourdough Jam-Filled Pastries are flaky, buttery, and filled with sweet fruit jam, making them the perfect breakfast treat or afternoon snack. Made with sourdough discard, these pastries have a slightly tangy depth that pairs beautifully with the sweet filling. A drizzle of vanilla glaze and a sprinkle of coarse sugar add the perfect finishing touch.

Why You’ll Love This Recipe

• Flaky and buttery – The cold butter in the dough creates light, crisp layers.
• Naturally leavened – Sourdough discard adds flavor and reduces waste.
• Customizable filling – Use any fruit jam or preserves you love.
• Quick and simple – No long fermentation, ready in under an hour.
• Perfect for any occasion – Enjoy them warm for breakfast or as a dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup cold water

For the Filling:

• 3/4 cup fruit jam (strawberry, raspberry, or apricot)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons almond milk (or regular milk)
• 1/2 teaspoon vanilla extract
• Coarse sugar for garnish (optional)

Directions

Prepare the Dough:

1. In a large bowl, mix sourdough discard, flour, sugar, and salt.
2. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Gradually add cold water, mixing until a dough forms. Do not overwork the dough.
4. Wrap in plastic wrap and chill for 30 minutes.

Assemble the Pastries:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
3. Cut into rectangles of equal size.
4. Spoon a small amount of jam onto one half of each rectangle, leaving space around the edges.
5. Fold the dough over the jam to form a pocket, then press the edges with a fork to seal.
6. Transfer to the baking sheet.

Bake & Glaze:

1. Bake for 18-20 minutes until golden brown and flaky. Let cool slightly.
2. In a small bowl, mix powdered sugar, almond milk, and vanilla extract until smooth.
3. Drizzle glaze over cooled pastries and sprinkle with coarse sugar if desired.
4. Serve warm or at room temperature.

Servings and Timing

• Servings: 8 pastries
• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Calories: 260 kcal per pastry

Variations

• Different Fillings – Try Nutella, lemon curd, or almond paste instead of jam.
• Extra Buttery Flavor – Brush the pastries with melted butter before baking for extra richness.
• Whole Wheat Version – Swap half the flour with whole wheat flour for a nutty taste.
• Dairy-Free Option – Use vegan butter and plant-based milk in the glaze.
• Cinnamon Sugar Coating – Instead of glaze, sprinkle the pastries with cinnamon sugar before baking.

Storage & Reheating

• Refrigeration – Store pastries in an airtight container at room temperature for up to 3 days.
• Freezing – Freeze unbaked pastries and bake straight from frozen, adding 3-5 extra minutes to baking time.
• Reheating – Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20 seconds.

FAQs

1. Can I use active sourdough starter instead of discard?

Yes, but since this recipe does not require fermentation, discard works best for texture.

2. Can I make the dough ahead of time?

Yes! Refrigerate the dough overnight and roll it out the next day before baking.

3. What jam works best?

Any fruit jam works, but thicker jams like raspberry or apricot hold up well during baking.

4. How do I keep the pastries from leaking?

Avoid overfilling and ensure the edges are sealed tightly with a fork.

5. Can I bake these in an air fryer?

Yes! Bake at 350°F (175°C) for 12-15 minutes, checking for doneness.

6. Can I add nuts or chocolate?

Absolutely! Add chopped nuts, chocolate chips, or a sprinkle of coconut inside the pastries.

7. What’s the best way to roll out the dough?

Use a lightly floured surface and a rolling pin to ensure even thickness.

8. Can I make mini pastries instead?

Yes! Cut the dough into smaller pieces and adjust the baking time to 12-15 minutes.

9. Why is my pastry tough instead of flaky?

Overworking the dough can develop too much gluten, making it tough. Handle gently!

10. Can I use store-bought puff pastry?

Yes! Substitute homemade dough with pre-made puff pastry for a quicker version.

Conclusion

Sourdough Jam-Filled Pastries are the perfect balance of flaky, buttery dough and sweet jam filling. Whether enjoyed fresh from the oven or saved for a quick breakfast, these pastries are a delightful way to use sourdough discard. Try them today and enjoy a homemade treat that’s both crispy and delicious!