Description
Make layered, flaky pastry bars featuring a tangy sourdough crust, a sweet cinnamon filling, and a rich salted caramel swirl topping.
Ingredients
Scale
- 1 cup (226g) unsalted butter, cold and cubed
- 2 1/2 cups (300g) all-purpose flour
- 1/2 cup (112g) cold sourdough discard (or active starter)
- 1/2 teaspoon salt
- 1/4 cup ice water, plus more if needed
- 1 cup (200g) granulated sugar, divided
- 1/4 cup (50g) packed light brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) heavy cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) water
- 1/4 cup (60ml) light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt, plus more for topping
- 1 large egg, beaten (for egg wash)
- 1 cup (120g) powdered sugar
- 2 tablespoons milk or cream
Instructions
- Prepare the Sourdough Crust: In a large bowl, cut the cold butter into the flour and salt using a pastry blender or your fingers until the mixture resembles coarse crumbs. Mix in the cold sourdough discard until just combined. Add ice water one tablespoon at a time until the dough just comes together. Divide the dough in half, flatten into disks, wrap, and chill for at least 1 hour.
- Make the Cinnamon Filling: In a small saucepan, whisk together 1/2 cup of the granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Stir in 1/2 cup of heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens significantly, about 5 to 7 minutes. Remove from heat and let cool completely.
- Make the Salted Caramel: In a medium saucepan, combine the remaining 1/2 cup granulated sugar and 1/4 cup water. Heat over medium-high heat without stirring until the sugar dissolves and the mixture turns a deep amber color. Remove from heat immediately. Carefully whisk in the corn syrup, vanilla extract, and 1/2 teaspoon flaky sea salt. Let cool slightly.
- Assemble the Bars: Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang. Roll out one disk of dough to fit the bottom of the pan. Spread the cooled cinnamon filling evenly over the dough. Drizzle half of the cooled salted caramel over the filling.
- Top and Seal: Roll out the second disk of dough to the same size. Place it over the filling. Crimp the edges firmly with a fork to seal the filling inside. Cut vents into the top crust. Brush the top lightly with the beaten egg wash.
- Bake: Bake for 30 to 35 minutes, or until the crust is golden brown. Let cool completely in the pan.
- Glaze and Finish: Whisk together the powdered sugar and milk/cream until smooth. Drizzle the glaze over the cooled bars. Drizzle the remaining salted caramel over the glaze. Sprinkle lightly with flaky sea salt. Cut into bars.
Notes
- If your sourdough discard is very wet, you may need slightly less ice water in the crust dough.
- For cleaner cuts, chill the assembled, baked bars for 30 minutes before glazing.
- You can use active sourdough starter instead of discard, but the dough may rise slightly more during baking.
- Prep Time: 45 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 35
- Sodium: 180
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 65