MINI BROWN SUGAR CINNAMON 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. Then knead with your hands until well combined and there are no dry bits of flour.

Wrap 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. Specific instructions on how to do these are 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. 

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. 

Make the filling by mixing together all of the ingredients in a medium bowl.

Divide the puff pastry in half. Save whichever half you aren’t using to use another time, if desired.

Slightly roll out the puff pastry on a sheet of parchment paper. 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.

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

Transfer the strudels to the baking sheet. Brush the tops with the egg wash.

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

Drizzle the glaze over the toaster strudels.

Enjoy!