Sourdough Turnovers with Jam
If your sourdough starter has been giving you the side-eye from the back of the fridge, here’s your sign to turn that discard into something far more exciting than another loaf: flaky, buttery sourdough turnovers stuffed with your favorite jam. These golden little triangles bake up with tender, crisp edges, gooey fruit centers, and just enough tang from the starter to make you feel smug about your pastry skills. Perfect for brunch, tea time, or when you “accidentally” open a jar of jam and need a vehicle for it, this small-batch recipe makes six turnovers—enough to share, but no judgment if you don’t.
Ingredients
Crust
- 142 grams (1 cup) all-purpose flour
- 1.5 grams (¼ tsp) fine salt
- 8 tbsp (1 stick) cold unsalted butter cut into pieces
- 62 grams (½ cup) sourdough discard
- 1-3 tbsp ice water
Filling
- 6 tbsp jam, marmalade, or pie filling 1 tbsp per turnover
Egg Wash
- 1 large egg
- 1 tbsp heavy cream or milk
Instructions
- Start the dough: Toss the flour and salt into a food processor and give it a quick pulse. Add the butter and pulse until you’ve got pea-sized bits. In goes the sourdough discard—pulse again until it’s mixed in.
- Bring it together: Add ice water one tablespoon at a time, pulsing after each, just until the dough starts clumping together. Don’t overdo it—we’re going for “shaggy ball,” not “sticky mess.”
- Chill out: Turn the dough out onto a floured surface, pat it into a puck, wrap it up with plastic wrap, and stash it in the fridge for at least an hour. (Overnight is fine. Freezing for future cravings? Also fine.)
- Roll with it: When you’re ready, line a half sheet pan with parchment. Roll the dough into a rough 11x16-inch rectangle. If it starts to feel warm/floppy, pop it onto the sheet pan and chill for a few minutes, until firmed (see note). Trim the edges to a clean 10x15-inch rectangle, then cut into six 5x5-inch squares.
- Fill ‘em up: Spread 1 tablespoon of filling over one diagonal half of each square, leaving a ½-inch border. Brush the edges with a little water, fold into triangles, and press to seal. Fork-crimp those edges for the classic turnover look, then slash the tops three times for steam vents. (Trim the crimped edges for a more polished look, or leave as-is and call them rustic).
- Egg wash & bake: Preheat the oven to 400°F (200°C). Whisk the egg with cream or milk, brush over the tops, and bake for about 25 minutes, rotating halfway through, until golden-brown and puffed.
- Cool & enjoy: Let them cool on a wire rack so you don’t burn your mouth on molten jam (ask me how I know). These turnovers stay flaky for about two days in an airtight container. After that, a quick 2-3 minutes in the toaster oven or air fryer will bring them back to life.
Notes
Tip: If your dough starts feeling floppy, send it to the fridge for a time-out. Warm pastry is a diva—it’s hard to work with and won’t give you those dreamy, flaky layers. Hot day? Frequent chill breaks are basically mandatory.