Soft, golden, and flaky with a warm apple center—basically a warm hug in dessert form, wrapped in sourdough pastry dough made with organic vanilla almond milk and baked in a bubbling golden syrup sauce. They melt in your mouth.
Preheat oven to 375F. Grease a 10.5x7.5” (or 8” or 9” square) baking pan w/ butter.
Golden Syrup Sauce: In a saucepan over medium-high heat, add all ingredients for the golden syrup sauce. Bring to a boil for 5 mins, whisking occasionally. Remove & set aside.
SD Pastry Dough: In a bowl, whisk together the sourdough discard & almondmilk.
In a separate bowl, add the flour, salt & cold grated butter. Toss to coat.
Pour in sourdough mixture. Mix until moistened.
Transfer dough to a floured surface; gently knead, don’t overwork!
Roll dough into a large rectangle (~18x10”; 1/8” thick).
Make 9 marks along the length. Cut a straight line directly up from the marks. Then, cut 18 triangles connecting the mark from the top to bottom in a diagonal line.
Slice apples to get ~6 large slices from each.
Take a dough triangle & sprinkle ~2 tsp of the cinnamon brown sugar mixture along the surface. Place an apple slice at the long edge & roll up like a croissant. Repeat.
Place the dumplings into prepared pan. Pour golden syrup sauce all over, filling ~3/4 of the way (will be extra).
Sprinkle turbinado sugar on top.
Bake @375F for 45-50 mins, until golden.
Serve w/ dairy free ice cream & extra golden syrup sauce.
Enjoy!
