Prepare the SD puff pastry. Whisk together the sourdough discard & water.

In a large bowl, whisk together the flour & salt. Add butter & mix. Add the discard mixture & stir. Then knead with your hands until there are no dry bits of flour.

Wrap in plastic wrap & roughly shape into a rectangle. Place in the fridge for 30mins to chill.

Place the dough onto a floured surface & roll out into a large rectangle (~18"x8"). Perform a book fold (specific details on my website). Wrap in plastic wrap & chill in the fridge for 30 mins.

Then, remove & roll it into a long large rectangle (~24x8"). Perform 2-3 series of letter folds (details on my website).

After the last fold, roll the dough into a large rectangle (12"x8"), fold into thirds & tuck a piece of parchment paper in between the folds.

Refrigerate the dough for at least 1hr before using.

Make the cruffins. Preheat the oven to 375F and grease a standard muffin tin w/ butter.

Make the filling. In a medium bowl, mix together all of the ingredients for the filling until well combined.

Remove the puff pastry from the fridge & slightly roll out a lightly floured sheet of parchment paper.

Evenly spread the filling all over the surface. Then, divide the puff pastry into 8 equal strips of dough lengthwise.

Roll each strip up like a snail & place into the muffin tin.

Brush the tops w/ egg wash, then sprinkle w/ slivered almonds.

Bake at 375F for 30-40 mins, until deep golden brown & crispy.

Allow to cool in the pan for 5 mins. Then, remove & serve warm w/ a dusting of powdered sugar.