Almond Sourdough Pastry Treats (Print Version)
# Ingredients:
→ Puff Pastry with Sourdough
01 -
205g plain flour
02 -
7g salt
03 -
226g cold grated salted butter
04 -
60g water
05 -
113g leftover sourdough starter
→ Almond Sweet Filling
06 -
140g ground almonds
07 -
110g white sugar
08 -
70g softened salted butter
09 -
1 egg
10 -
8g almond flavoring
11 -
4g vanilla flavoring
12 -
1g salt
→ Finishing Touches
13 -
1 egg mixed with 1 tablespoon water for brushing
14 -
Thin almond slices
15 -
Optional dusting of icing sugar
# Instructions:
01 -
Combine the leftover sourdough starter and water in a medium bowl. Mix together. In another bigger bowl, blend the flour and salt. Toss in the cold grated butter until fully coated. Create a hole in the middle of your flour mix and pour in your sourdough blend. Mix until everything starts coming together, then use your hands to knead it all together until you can't see any dry flour bits.
02 -
Get some plastic wrap and cover your dough, pressing it into a rectangle shape. Pop it in the fridge for 30 minutes.
03 -
Take out your dough and put it on a very floury surface. Roll it out to make a big rectangle (about 18×8 cm). Do a book fold by bringing the short ends to meet in the middle, then fold the whole thing in half. Wrap it up again and cool it in the fridge for another 30 minutes.
04 -
Do 2-3 rounds of letter folds. For each one, put your dough on a really floury surface and roll into a long rectangle (roughly 24×8 cm). Fold the edges toward the middle like you're folding a letter. Wrap it up and cool in the fridge for 30 minutes between each fold.
05 -
After your last letter fold, cut two long strips of baking paper. Roll the dough into a big rectangle (12×8 cm), fold it in thirds, and stick a piece of baking paper between each fold so they don't stick together. Let the dough chill for at least an hour.
06 -
Heat your oven to 190°C (375°F) and generously butter a regular 12-cup muffin tin.
07 -
In a medium bowl, throw together the ground almonds, sugar, butter, egg, both flavorings, and salt. Stir until everything's smooth and well mixed.
08 -
Get your puff pastry from the fridge and lay it on a lightly floured piece of baking paper. Give it a quick roll to freshen up the surface. Spread your almond mixture evenly across the whole thing. Slice the pastry into 8 even strips lengthwise.
09 -
Roll each strip up like a snail shell and place them in your buttered muffin tin. Brush some egg wash on top and sprinkle with almond slices.
10 -
Bake at 190°C (375°F) for 30-40 minutes, until your cruffins turn a rich golden brown and get nice and crispy.
11 -
Let them cool in the tin for 5 minutes. Take them out and enjoy while they're still warm, maybe with a light sprinkle of icing sugar if you want.
# Notes:
01 -
Don't have leftover sourdough starter? Just grab a sheet of ready-made puff pastry from the store instead.