Sourdough Pastry Recipe

Here are two complete sourdough pastry recipes using the same laminated-style enriched dough base: one filled with blueberry–lemon curd and one with cinnamon apple. These work well with active sourdough starter and make bakery-style pastries.

For the dough (makes about 10–12 pastries):

Ingredients:

• 500 g bread flour
• 100 g active sourdough starter (100% hydration)
• 200 ml whole milk, lukewarm
• 60 g sugar
• 1 egg
• 8 g salt
• 50 g softened butter
• 1 tsp vanilla extract
• 200 g cold butter for laminating (flatten into a square between parchment)

For egg wash:

• 1 egg
• 1 tbsp milk

Instructions for dough:

1. Mix flour, starter, milk, sugar, egg, salt, softened butter, and vanilla until a rough dough forms.
2. Knead 8–10 minutes until smooth.
3. Cover and let rise at room temperature 3–5 hours, until slightly puffy.
4. Refrigerate at least 4 hours or overnight.
5. Roll chilled dough into a rectangle.
6. Place the cold butter block in the center and fold dough over it.
7. Roll and fold into thirds (a letter fold). Chill 30 minutes.
8. Repeat rolling and folding twice more, chilling between folds.
9. Refrigerate the dough while making fillings.

For blueberry filling:

• 250 g blueberries (fresh or frozen)
• 50 g sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Cook over medium heat until thick. Cool completely.

For lemon curd:

• 2 egg yolks
• 60 g sugar
• Juice of 2 lemons
• Zest of 1 lemon
• 40 g butter

Whisk yolks, sugar, and lemon juice in a saucepan. Heat gently while stirring until thickened, then whisk in butter and zest. Cool.

Blueberry–lemon curd assembly:

1. Roll dough to about ¼ inch (6 mm) thickness.
2. Cut squares or rectangles.
3. Place 1 tbsp blueberry filling and 1 tsp lemon curd in the center.
4. Fold corners inward or shape as Danish pastries.

For cinnamon apple filling:

• 3 medium apples, peeled and diced
• 40 g brown sugar
• 1½ tsp cinnamon
• 20 g butter
• 1 tbsp flour or cornstarch
• Pinch of salt

Cook apples with butter until slightly softened. Add sugar, cinnamon, salt, and flour. Cook until thickened; cool completely.

Cinnamon apple assembly:

1. Cut dough into rectangles.
2. Add 2 tbsp filling.
3. Fold or braid the pastry around filling.

Final proof and baking:

1. Arrange pastries on lined trays.
2. Cover lightly and proof 2–4 hours at room temperature (or overnight in refrigerator).
3. Brush with egg wash.
4. Bake at 190°C (375°F) for 20–25 minutes until deep golden.

Optional finishing:

• For blueberry–lemon: drizzle powdered sugar glaze with lemon juice.
• For cinnamon apple: brush with melted butter and sprinkle cinnamon sugar.

The sourdough flavor becomes more pronounced if you cold-proof overnight after shaping.