Sourdough pop tarts are easy to make with your sourdough discard and taste so much better than any store-bought toaster pastry.
The crust is filled with your favorite pop tart flavor, such as strawberry or blueberry, and topped with a sweet glaze.
PREP TIME: 15minutes minutes
COOK TIME: 30minutes minutes
CHILL TIME: 1hour hour
CRUST INGREDIENTS
- 1 cup + 1 teaspoon (125g) all-purpose flour
- 8 tablespoons (113 g)unsalted butter (cold)
- ½ teaspoon fine sea salt
- 2 tablespoons (30 g)granulated sugar
- ½ cup (125 g) sourdough discard
- 1 teaspoon (5 g) white vinegar
STRAWBERRY FILLING
- ½ cup strawberry jam (see notes)
- egg wash (1 egg lightly beaten)
GLAZE
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- ½ cup powdered sugar
- 1 teaspoon water
TO MAKE THE CRUST
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In a medium-sized mixing bowl, whisk the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles.
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Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)
ASSEMBLY
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Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
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Roll the dough into a rectangle, with a ⅛” thickness, on a lightly floured surface. Cut the dough into 4 long strips. Brush the edges with the egg wash.
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Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to press and seal the edges. Brush the egg wash over the top of each pop tart.
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Place the pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked pop tarts to a cooling rack.
Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. Reheat in a 350°F (177°C) oven for 10 minutes.
To freeze baked, unglazed, sourdough pop tarts, let cool completely. Wrap tightly in plastic wrap and freeze for up to 3 months.
Flavor Variations:
- Frosted Strawberry – Use 2 tablespoons of strawberry jam per pop tart.
- Frosted Blueberry – Use 2 tablespoons of blueberry jam per pop tart.
- Brown Sugar Cinnamon – Mix ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ tablespoon flour in a bowl. Use 1-2 tablespoons for each pop tart.
- Nutella Pop tarts – Use 1-2 tablespoons of homemade Nutella per pop tart.
- Apple Butter – Use 2 tablespoons of homemade apple butter per pop tart.
Serving: 1pop tart | Calories: 543kcal | Carbohydrates: 80g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 309mg | Potassium: 66mg | Fiber: 2g | Sugar: 41g | Vitamin A: 700IU | Vitamin C: 4mg| Calcium: 20mg | Iron: 2mg