APPLE PIE SOURDOUGH TOASTER STRUDELS

Prepare the SD puff pastry. Whisk together the sourdough discard and water.

In a large bowl, whisk together the flour and salt. Add butter, and mix. Add the discard mixture and stir. Knead with your hands until well combined.

Wrap dough in plastic wrap & roughly shape into a rectangle. Place in the fridge for 30mins to chill.

Place the dough onto a floured surface & roll out into a large rectangle (~18”x8”). Perform a book fold (details on my website). Wrap in plastic wrap & chill in the fridge for 30 mins.

Then remove, and roll it into a long large rectangle (~24x8”). Perform 2-3 series of letter folds (details on my website).

After the last fold, roll the dough into a large rectangle (12”x8”), fold into thirds, and tuck a piece of parchment paper in between the folds.

Refrigerate the dough for at least 1 hr before using.

Make the toaster strudels. Preheat the oven to 400F & line a baking sheet with parchment paper. Set aside.

Filling: In a saucepan over medium heat, melt the butter. Add the rest of the ingredients. Stir, cover and cook for 5 mins. Remove once thickened and the apples are soft. Set aside.

Remove puff pastry from the fridge, and roll out on a sheet of parchment paper. Cut into 12 rectangles.

Spoon ~1 tbsp of the filling in the middle of half of the rectangles, leaving 1/4” border.

Brush edges with the egg wash. Place the other 6 rectangles over the ones with the filling. Use a fork to seal the edges.

Transfer to the baking sheet & brush the tops with the egg wash. Sprinkle with turbinado sugar.

Bake at 400F for 15-18 mins, or until golden.

Drizzle the glaze over the strudels.

Enjoy!