Description
Flaky, buttery sourdough pastries filled with sweet fruit jam and topped with a vanilla glaze—perfect for breakfast, brunch, or an afternoon treat!
Ingredients
Scale
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)
Instructions
1. Prepare the Dough:
- In a large bowl, mix sourdough discard, flour, sugar, and salt.
- Cut in cold butter using a pastry cutter or hands until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until a dough forms.
- Wrap and chill for 30 minutes.
2. Assemble the Pastries:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out dough and cut into rectangles.
- Spoon jam onto one half of each rectangle, then fold over and seal edges with a fork.
3. Bake & Glaze:
- Bake for 18-20 minutes, or until golden brown. Let cool.
- In a small bowl, whisk together powdered sugar, almond milk, and vanilla extract.
- Drizzle over cooled pastries and sprinkle with coarse sugar.
Notes
- Swap jam for nut butter, chocolate, or lemon curd for variety.
- Add a pinch of cinnamon to the dough for extra warmth.
- Store in an airtight container and enjoy within 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pastry, Breakfast
- Method: Baking
- Cuisine: European
