Mini Brown Sugar Cinnamon Sourdough Toaster Strudels
These Mini Brown Sugar Cinnamon Sourdough Toaster Strudels are a delightful homemade treat made with flaky sourdough puff pastry. Filled with a warm, sweet brown sugar cinnamon filling, each strudel is baked to golden perfection and topped with a simple, sweet glaze. Perfect for breakfast or a quick snack, these strudels offer a comforting blend of flavors and textures that will make your mornings extra special.
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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
Brown sugar
Cinnamon
Vanilla extract
Egg
Milk
Powdered sugar
Why You’ll Love Mini Brown Sugar Cinnamon Sourdough Toaster Strudels:
Flaky Sourdough Puff Pastry: Made with tangy sourdough puff pastry, these strudels offer a perfectly crispy, flaky texture that melts in your mouth.
Warm Brown Sugar Cinnamon Filling: The rich, sweet filling made with brown sugar and cinnamon adds a comforting warmth to every bite.
Homemade Goodness: These toaster strudels are made from scratch, offering a delicious homemade alternative to store-bought pastries.
Simple Glaze Topping: The light glaze drizzled on top adds just the right amount of sweetness, perfectly balancing the flavors.
Perfect for Breakfast or Snacks: Whether you're enjoying them as a quick breakfast or an afternoon snack, these strudels are versatile and satisfying.
Easy to Make: Despite their gourmet flavor, these strudels are surprisingly easy to prepare, making them an ideal choice for home bakers.
Unique Sourdough Flavor: The sourdough puff pastry brings a unique depth of flavor that sets these strudels apart from the rest.
Mini and Portable: Their mini size makes them perfect for on-the-go snacking or packing in lunchboxes.
Tips for Making Mini Brown Sugar Cinnamon 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:
Fill Generously, But Carefully: When adding the brown sugar cinnamon filling, be generous but don’t overfill, as this can cause leakage during baking.
Seal Edges Securely: Crimp the edges of the strudels with a fork to ensure a tight seal, which helps to keep the filling inside and the layers of the puff pastry intact.
Preheat Your Oven: Ensure your oven is fully preheated before baking the strudels. A hot oven is key to achieving a well-puffed, golden pastry.
Brush with Egg Wash: Before baking, brush the tops of the strudels with an egg wash for a shiny, golden finish.
Cool Before Glazing: Allow the strudels to cool for a few minutes after baking before adding the glaze. This ensures the glaze sets nicely without melting off.
Customize Your Glaze: Add a touch of vanilla extract or a pinch of cinnamon to your glaze to complement the filling.
Proper Storage: Store leftover strudels in an airtight container at room temperature for up to two days, or freeze them for longer storage. Reheat in the toaster for a quick and easy treat.
Experiment with Fillings: While the brown sugar cinnamon filling is a classic choice, feel free to experiment with different fillings like fruit preserves, chocolate, or cream cheese for a variety of flavors.
How to Store Mini Brown Sugar Cinnamon Sourdough Toaster Strudels:
Room Temperature Storage: Store baked and glazed toaster strudels in an airtight container at room temperature for up to 2 days. This keeps them fresh and ready to enjoy without the need for refrigeration.
Refrigeration: For longer storage, place the strudels in an airtight container and refrigerate them for up to 5 days. Reheat in the toaster or oven before serving to restore their flakiness and warmth.
Freezing for Later Use: To freeze, place the fully cooled and unglazed strudels on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To serve, reheat directly from the freezer in a preheated oven at 350°F (175°C) until warmed through, then glaze before serving.
Glazing After Thawing: If you’ve frozen the strudels, it’s best to glaze them after they’ve been reheated to ensure the glaze sets nicely and doesn’t melt during storage.
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! If you don’t have sourdough discard or are short on time, store-bought puff pastry is a convenient alternative. It will still yield a deliciously flaky and buttery strudel. Just be sure to follow the same assembly and baking instructions.
Q: How do I make sourdough puff pastry from scratch using sourdough discard?
A: To make sourdough puff pastry with sourdough discard, you’ll need to combine cold butter, flour, salt, water, and your sourdough discard. The dough is rolled and folded multiple times to create layers, with chilling in between each fold. This technique helps achieve a flaky, buttery texture with a subtle tang from the sourdough discard.
Q: How long should I chill the sourdough puff pastry made with sourdough discard?
A: It’s essential to chill the dough for at least 30 minutes between each fold and for at least 1 hour after the final fold before using it. Chilling overnight is also recommended to allow the gluten to relax and the flavors to develop further.
Q: What if my puff pastry isn’t puffing up?
A: If your puff pastry isn’t puffing up, it might be due to the butter not being cold enough, overworking the dough, or not preheating the oven fully. Make sure all ingredients are kept cold, and ensure your oven is fully preheated before baking.
Q: How do I prevent the filling from leaking out during baking?
A: To prevent the brown sugar cinnamon filling from leaking, be sure to crimp the edges of the strudels tightly with a fork. Additionally, avoid overfilling the pastry to reduce the risk of leakage.
Q: Can I make the strudels ahead of time and freeze them?
A: Yes, you can prepare the strudels ahead of time and freeze them. Assemble the strudels without glazing, freeze them on a baking sheet in a single layer, and then transfer to a freezer-safe container. When ready to bake, bake directly from the freezer, adding a few extra minutes to the baking time, and glaze after baking.
Q: How do I store leftover toaster strudels?
A: Store leftover toaster strudels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, or freeze for up to 3 months. Reheat in the toaster or oven before serving to restore their flakiness.
Q: Can I customize the filling?
A: Absolutely! While brown sugar and cinnamon are classic, you can experiment with different fillings such as fruit preserves, chocolate, or even cream cheese. Just be careful not to overfill the strudels to avoid leakage.
Q: What type of glaze should I use?
A: A simple glaze made with powdered sugar and a bit of milk or water works perfectly for these strudels. You can also add vanilla extract or a pinch of cinnamon to complement the filling flavors.
Q: Can I use a gluten-free puff pastry?
A: Yes, if you need a gluten-free option, you can use a gluten-free puff pastry. Just ensure that it’s rolled out evenly and baked as directed. The texture may vary slightly, but it will still be delicious.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these mini brown sugar cinnamon sourdough toaster strudels. Happy baking!
