- 1 cup + 1 tsp all-purpose flour
- 8 tbsp cold butter
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 cup sourdough discard
- 1 tsp vinegar
- 1/2 cup filling*
- egg wash
- Glaze: 1/2 cup powdered sugar, 1 tsp water
For the crust:
Whisk together flour, sugar, and salt. Grate cold butter into flour mixture and combine until crumbly.
Add sourdough discard, and vinegar. Bring mixture into a ball, press into a flat rectangle shape, wrap and chill for 1 hour.
Assembly:
Preheat oven to 350 degrees (F). Prepare a baking sheet with parchment or a silicone baking mat.
Roll dough to 1/4 inch thickness and cut into 4 strips. Brush the edges with the egg wash and add filling. Use a fork to crimp the edges and brush tops with remaining egg wash.
Bake for 20-30 minutes or until golden.
Allow to cool before adding glaze.
Notes*
Any filling can be used, however, fruits and jellies may seep out of the dough during baking.
My personal favorite is 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tbsp flour. I mix any leftover filling with the glaze for extra cinnamon flavor.