Apple Pie Sourdough Toaster Strudels
These Apple Pie Sourdough Toaster Strudels are made with flaky homemade sourdough puff pastry using sourdough discard. Filled with a gooey apple pie filling and topped with a rich maple glaze, they’re the perfect combination of tangy, sweet, and buttery for a delicious fall-inspired breakfast or dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Salt
Salted butter
Water
Sourdough discard
Apples of choice (I used Granny Smith)
Brown sugar
Maple Syrup
Cornstarch
Cinnamon
Egg
Milk
Turbinado sugar
Powdered sugar
Vanilla extract
Why You’ll Love Apple Pie Sourdough Toaster Strudels:
Flaky Sourdough Puff Pastry: Made with sourdough discard, the puff pastry is light, buttery, and has a subtle tang that pairs perfectly with the sweet apple pie filling.
Gooey Apple Pie Filling: Each strudel is packed with a homemade gooey apple pie filling, full of warm spices and tender apples, delivering that comforting fall flavor in every bite.
Unique Use of Sourdough Discard: This recipe is a great way to use up leftover sourdough discard, transforming it into a delicious breakfast or dessert treat.
Sweet Maple Glaze: The rich maple glaze on top adds the perfect sweetness and brings a fall-inspired twist to these homemade strudels.
Perfect for Fall: Combining tangy sourdough, spiced apple filling, and maple glaze, these strudels offer all the cozy flavors of autumn in one bite.
Versatile Treat: Whether you enjoy them for breakfast, dessert, or an afternoon snack, these strudels are perfect for any time of day.
Make-Ahead Friendly: You can prepare the puff pastry and apple filling in advance, making it easy to bake fresh strudels when you’re ready to enjoy them.
Customizable Filling: While the gooey apple pie filling is classic, you can easily switch it up with other fruits or even savory fillings for variety.
Homemade and Impressive: These strudels look and taste like a bakery-quality treat, yet they’re simple to make at home with homemade sourdough puff pastry.
Kid-Friendly: With their sweet filling and fun, flaky crust, these strudels are a hit with kids and adults alike, making them a family-friendly option.
Tips for Making Apple Pie Sourdough Toaster Strudels:
Sourdough Puff Pastry Tips:
Use Fresh Sourdough Discard: Ensure your sourdough discard is fresh before incorporating it into the puff pastry dough. This helps achieve the best texture and flavor.
Keep Ingredients Cold: Use cold butter and water when making your puff pastry. This is crucial for creating those flaky layers. You can even chill your flour before mixing.
Don’t Overwork the Dough: Handle the dough gently to avoid over-developing the gluten. Overworking the dough can result in a tougher pastry.
Incorporate Butter Carefully: When folding the butter into the dough, make sure to distribute it evenly without it melting. This will create distinct, flaky layers as the dough bakes.
Chill Between Folds: After each fold and roll, chill the dough in the fridge for at least 30 minutes. This keeps the butter from melting and helps the layers develop properly.
Roll Evenly and Thinly: Roll out the puff pastry to an even thickness, typically about 1/8 inch, to ensure consistent baking and puffing of the layers.
Rest the Dough Overnight: This is not necessary, but letting the dough rest in the fridge overnight allows the gluten to relax and the flavors to develop, resulting in a more tender and flavorful pastry.
Toaster Strudel Assembly and Baking Tips:
Don’t Overfill the Strudels: While it’s tempting to pack in the apple pie filling, be careful not to overfill the strudels, as this can cause them to leak during baking. Use just enough filling to get a gooey center without overflow.
Cook the Apple Filling First: For the best texture and flavor, cook the apple pie filling on the stovetop before assembling the strudels. This ensures the apples are tender, and the filling is gooey and flavorful.
Seal the Edges Well: Use a fork to crimp the edges of the strudels securely to prevent the filling from leaking out during baking. You can also brush the edges with a little beaten egg to help seal them tightly.
Brush with Egg Wash for a Golden Finish: Before baking, brush the tops of the strudels with an egg wash (a mixture of beaten egg and water) to give them a beautiful golden-brown finish.
Bake Until Crispy: Bake the strudels at a high temperature to ensure the puff pastry becomes flaky and crisp. Keep an eye on them during the last few minutes to prevent over-baking.
Let the Strudels Cool Slightly Before Glazing: Allow the strudels to cool for a few minutes before drizzling the maple glaze on top. This helps the glaze set without melting completely off the warm pastry.
Make the Maple Glaze Ahead: You can make the maple glaze ahead of time and store it in the refrigerator. Reheat it slightly before drizzling over the strudels for the perfect finishing touch.
Use Sourdough Discard for Added Tang: The sourdough discard in the puff pastry adds a slight tang that complements the sweetness of the apple filling. Make sure your discard is fresh for the best flavor.
Freeze the Strudels Before Baking: If you want to prepare the strudels in advance, freeze them unbaked. When ready to bake, simply pop them in the oven straight from the freezer, adding a few extra minutes to the baking time.
Serve Warm for Best Flavor: These strudels are best enjoyed warm, fresh out of the oven. The warm apple filling and flaky pastry pair perfectly with the sweet maple glaze.
How to Store Apple Pie Sourdough Toaster Strudels:
Room Temperature (Up to 1 Day): If you plan to enjoy the strudels the same day, store them in an airtight container at room temperature for up to 1 day. Make sure they are completely cooled before storing to prevent sogginess.
Refrigeration (Up to 3 Days): Store leftover strudels in the refrigerator in an airtight container for up to 3 days. When ready to enjoy, reheat them in the oven to restore the crisp texture of the sourdough puff pastry.
Freezing Unbaked Strudels (Up to 2 Months): To freeze unbaked strudels, place them on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. Bake them straight from the freezer, adding a few extra minutes to the baking time.
Freezing Baked Strudels (Up to 2 Months): To freeze baked strudels, let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag. Thaw in the refrigerator overnight and reheat in the oven or toaster oven until warm and crispy.
Reheating Instructions: Reheat the strudels in a 350°F (175°C) oven for 10-15 minutes or in a toaster oven for a few minutes to regain the flaky texture. Avoid using the microwave, as it may make the puff pastry soggy.
Store the Maple Glaze Separately: If freezing or refrigerating the strudels, store the maple glaze separately in an airtight container in the refrigerator for up to 5 days. Drizzle the glaze on the strudels after reheating for a fresh and flavorful finish.
Prevent Sogginess: To avoid sogginess, store the strudels in a single layer on parchment paper, especially if they have already been glazed. This prevents the pastry from absorbing too much moisture.
Best Served Fresh: While the strudels can be stored, they are best enjoyed fresh out of the oven. For the most optimal flavor and texture, bake and serve them the same day.
Reviving Stale Strudels: If the strudels become slightly stale after storage, brush them with a little melted butter and reheat in the oven to refresh their flakiness and flavor.
Keep the Strudels Covered: Always keep the strudels covered or wrapped when storing to prevent the puff pastry from drying out and losing its flaky texture.
How to Store Homemade Sourdough Puff Pastry:
Refrigeration Before Use: If you’re not using the sourdough puff pastry immediately, wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days. This allows the dough to relax and the flavors to develop further.
Freezing for Long-Term Storage: To store the sourdough puff pastry for longer periods, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to use, thaw the pastry in the refrigerator overnight before rolling it out.
Pre-Rolled Puff Pastry Storage: If you’ve already rolled out the puff pastry but need to store it, lay the rolled-out dough flat on a baking sheet, cover it with plastic wrap, and refrigerate for up to 24 hours. Alternatively, you can freeze the rolled-out dough by rolling it up with parchment paper between the layers and storing it in a freezer bag.
Reusing Frozen Dough: When using frozen puff pastry, ensure it is fully thawed in the refrigerator before attempting to roll it out. This will help maintain its flaky texture and make it easier to work with.
FAQs:
Q: Can I use store-bought puff pastry instead of homemade sourdough puff pastry?
A: Yes, you can substitute store-bought puff pastry for a quicker option. While it won’t have the slight tang from the sourdough discard, it will still give you a flaky, buttery texture for your toaster strudels.
Q: How do I make sourdough puff pastry with sourdough discard?
A: Sourdough puff pastry is made by incorporating cold butter into flour, sourdough discard, and water, then folding and rolling the dough several times to create flaky layers. Be sure to keep the butter cold and chill the dough between folds for the best results.
Q: How do I prevent the filling from leaking out during baking?
A: To prevent the filling from leaking, avoid overfilling the strudels and seal the edges well by crimping with a fork. You can also brush the edges with beaten egg to help create a stronger seal.
Q: Can I make the strudels ahead of time?
A: Yes, you can assemble the strudels and freeze them unbaked for up to 2 months. Bake them straight from the freezer when you’re ready to enjoy, adding a few extra minutes to the baking time.
Q: How should I store leftover strudels?
A: Store leftover baked strudels in the refrigerator for up to 3 days in an airtight container. Reheat them in the oven or toaster oven to restore the flaky pastry texture.
Q: How do I reheat the strudels without them getting soggy?
A: For the best results, reheat the strudels in a 350°F (175°C) oven or toaster oven for 10-15 minutes. Avoid reheating them in the microwave, as it can make the puff pastry soggy.
Q: Can I freeze the baked strudels?
A: Yes, you can freeze baked strudels. Let them cool completely, wrap them individually, and store them in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven for the best texture.
Q: Should I add the maple glaze before or after freezing the strudels?
A: It’s best to add the maple glaze after reheating the strudels. If you’re freezing them, store the glaze separately and drizzle it on after the strudels have been reheated to keep the pastry crisp.
Q: How do I make the maple glaze?
A: The maple glaze is made by whisking together powdered sugar, pure maple syrup, and a little milk or cream until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
Q: Can I add other flavors to the filling?
A: Yes! While the classic apple pie filling is delicious, you can experiment with other fruit fillings like peach, berry, or even a savory filling for a unique twist on these toaster strudels.
Check out my other fall sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these apple pie sourdough toaster strudels. Happy baking!
