🧺 Ingredients You’ll Need
This recipe uses basic kitchen staples that are easy to find in most pantries.
For the Dough
- 1 cup (240 g) sourdough discard
- 2 cups (250 g) all-purpose flour
- 1 cup (230 g) cold unsalted butter, cut into small cubes
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 large egg (for sealing and brushing)
- 2–3 tablespoons cold water, added as needed
For the Filling
- ½ cup thick fruit jam or preserves (strawberry, blueberry, raspberry, etc.)
Optional Add-ins
- 1 tablespoon cornstarch mixed with 1 tablespoon water (to thicken runny jam)
- 2 tablespoons chocolate spread or peanut butter
For the Glaze
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Sprinkles or crushed nuts (optional for decoration)
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Dough
In a large bowl, mix together the flour, sugar, and salt. Stir until evenly combined.
Add the cold butter pieces and blend them into the flour using your fingertips or a pastry cutter until the mixture becomes crumbly with small butter bits.
Stir in the sourdough discard using a fork. Add cold water gradually, one tablespoon at a time, just until the dough comes together. Avoid overmixing.
Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30–45 minutes.
2️⃣ Prepare the Filling
If your jam is thin, warm it in a small pan with the cornstarch mixture until it thickens slightly.
Allow the filling to cool completely before using.
You can also use chocolate spread, peanut butter, or a mix of both as an alternative filling.
3️⃣ Roll the Dough
Divide the chilled dough into two equal portions.
Roll one portion out on a lightly floured surface until it’s about ⅛ inch thick.
Cut the dough into rectangles about 3 × 4 inches using a knife or pizza cutter.
4️⃣ Fill and Seal the Pastries
Arrange half of the rectangles on a parchment-lined baking sheet.
Place about 1 tablespoon of filling in the center of each piece.
Brush the edges with beaten egg.
Top with another rectangle of dough and gently press the edges together.
Use a fork to crimp around the sides and seal them securely.
5️⃣ Chill the Pastries
Place the assembled pastries in the refrigerator for 15 minutes.
At the same time, preheat your oven to 375°F (190°C).
6️⃣ Bake
Brush the tops lightly with egg wash for a golden finish.
Bake for 20–25 minutes until the pastries become crisp and golden brown.
Transfer them to a wire rack and allow them to cool completely.
7️⃣ Add the Glaze
In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth and pourable.
Drizzle the glaze over the cooled pastries.
Add sprinkles or crushed nuts if desired, and let the glaze set for 10–15 minutes.
8️⃣ Serve
Enjoy these pastries warm or at room temperature.
Store leftovers in an airtight container. They’re great for breakfast, snacks, or a sweet dessert.
