½cup100% hydration sourdough starterfed and active
Strawberry Filling
3cupsstrawberrieswashed, hulled, and slices
2Tablespoonshoney
1Tablespoonfresh chopped thyme
½cupground almonds
1eggbeaten, for egg wash
Instructions
In a large mixing bowl, whisk together the flours, salt and sugar.
Add in the butter, and use your fingers to rub and press the butter into the flour mixture. You want to mix until the mixture looks like course sand, with some small balls of butter still remaining.
Fold in the starter, until the mixture has combined.
Gather the dough into a ball, wrap in saran wrap, and place in the fridge for 30 minutes to chill.
Preheat the oven to 400F.
Generously flour the counter top.
Place the chilled dough on the counter and carefully roll out until ¼" thick.
Using a sharp paring knife, cut away the rough edges so you have a rectangle with perfect edges.
Use the knife to cut ~5" squares.
You can re-roll the scraps to cut more squares.
Place the squares on parchment paper lined baking sheets.
Wash, Core, and Slice the strawberries.
Place the berries in a bowl, add the honey and thyme and toss to combine.
Place about a TBSP of the ground almonds in the center of each square of dough and flatten slightly.
Divide the strawberry mixture evenly between all the squares of dough.Using a pastry brush, brush the beaten egg on all the edges of all the squares.
Fold one side of the square up at a time, and continue brushing with egg wash (this helps to "glue" the edges together" and also makes a nice sheen on the top of the dough) until all four sides are folded up and brushed with egg wash.