Apple Pie Sourdough Toaster Strudels

• porciones: 6 servings
• tiempo activo: 45 minutes
• tiempo total: 4 hours 30 minutes

Ingredientes

205g all-purpose flour

7g salt

226g butter, cold & grated

60g water

113g sourdough discard

2 apples of choice, chopped (peeled if desired)

1/4 cup brown sugar

2 tbsp salted butter

2 tbsp maple syrup

1 tbsp cornstarch

1 tsp cinnamon

1 egg + 1 tbsp water, for egg wash

Turbinado sugar, for topping (sub: granulated sugar or another coarse sugar)

1/2 cup powdered sugar

1 tbsp maple syrup

1 tbsp milk

1/2 tsp vanilla extract

Instrucciones

In a medium bowl, whisk together the sourdough discard and water.

In a separate large bowl, whisk together the flour and salt. Add the grated butter, and mix to coat. Then, make a well in the center of the flour mixture and pour the discard mixture into the center. Stir until a dough starts to form, and then knead with your hands until well combined, and there are no dry bits of flour.

Wrap the dough in a piece of plastic wrap, and flatten it out into a rectangle. Place in the fridge for 30 minutes to chill.

Place the dough onto a heavily floured surface. Roll the dough out into a large rectangle (~18”x8”, it doesn’t have to be exact). Perform a book fold by folding the short sides towards the middle so they meet, and then fold the dough in half. Wrap in plastic wrap and chill in the fridge for another 30 minutes.

Then perform 2-3 series of letter folds. Place the dough onto a heavily floured surface, and roll it into a long large rectangle (~24x8”). Fold the sides towards the center, overlapping like you are folding a letter. Wrap in plastic wrap and place in the fridge for 30 minutes between each letter fold.

After the last letter fold, cut two long rectangular strips of parchment paper. Roll the dough into a large rectangle (12”x8”), fold into thirds, and tuck a piece of parchment paper in between the folds to prevent sticking.

Refrigerate the dough for at least 1 hour before using.

Once ready to make the toaster strudels, preheat the oven to 400F and line a baking sheet with parchment paper. Set aside.

In a saucepan over medium heat, melt the butter. Add the chopped apples, brown sugar, maple syrup, cornstarch, and cinnamon. Heat until the mixture starts to bubble. Stir and cover and cook for 5 mins. Remove from heat once the mixture is thickened and the apples are soft. Set aside.

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

Lightly brush the edges with the egg wash mixture. Then, spoon ~1 tbsp of the filling in the middle of half (6) of the rectangles, leaving ~1/4” border along the edges.

Then, place the other half (6) of the rectangles over the ones with the filling. Use your fingers to gently press along the edges. Use a fork to press and seal the edges.

Transfer the toaster strudels to the prepared baking sheet. Brush the tops with the egg wash mixture. Then sprinkle with turbinado sugar.

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

Remove from the oven and let cool slightly. While cooling, whisk together all of the ingredients for the maple glaze in a medium bowl.

Drizzle or spread the glaze over the toaster strudels.

Enjoy!