Homemade Sourdough Discard Pop Tarts
These Sourdough Discard Pop Tarts are an easy, flaky treat that you can make with your sourdough discard at home. Homemade sourdough pop tarts taste a million times better than any store-bought version. Made with a few simple ingredients from your pantry and then filled with homemade jam, this a delicious snack for all ages.
Equipment
- mixing bowl
- Sheet Pan
Ingredients
Pop tart pastry dough
- 2 cups all purpose flour
- 1 tsp salt
- 3 tbsp sugar
- 1 cup butter
- 1/2 cup sourdough discard or active starter
- 1 egg yolk
- 3-5 tbsp cold ice water
Filling
- 3/4 cup homemade blueberry jam or filling of choice
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp blueberry filling
Instructions
Make the crust
- Take a medium-sized bowl and add your dry ingredients. Flour, salt and sugar.
- Take your very cold butter (it can be half frozen) and grate it with a cheese grater.
- Mix the grated butter with the dry ingredients until the butter is coated with flour.
- Next, I like to use a bench scraper to cut the butter into the dry ingredients. You can also use a pastry cutter or your fingers. It should form pea-sized crumbles.
- Add the sourdough discard and egg yolk to the bowl. Mix with a fork.
- Take a 1 cup measuring cup and fill it with very cold water. Add 2 ice cubes to keep it cold. You will be adding water by the tablespoon until the crust comes together nicely. Be careful not to add too much water.
- Press the mixture together with your hands until you can't see any more flour. Slowly add a tbsp of water. Keep working the dough until it forms a nice dough ball. Add another tablespoon of water if it is still too crumbly or dry. (approximately 3-5 tbsp of water) Don't overmix. Stop as soon as the dough doesn't crumble apart.
- Divide the dough into 2 discs.
- Wrap tightly in plastic wrap and refrigerate for 1 hour and let the dough chill.
Roll and Fill
- Take one portion of the dough from the fridge and place it on a lightly floured surface. Press the dough into a small rectangular shape. Use a rolling pin to roll into a rectangle shape, about 1/8" thick. Trim the edges and divide the rectangle into 4 equal long rectangles. You can use a pizza cutter or a very sharp knife.
- Put 1 tbsp of jam or filling of your choice on one end of the dough. Leave some room around the outer edges. Make an egg wash (whisk 1 egg with a tbsp of water.) and brush the edges of the pop tart dough. Take the other end of the dough and fold it over the jam. Use a fork to crimp the edges to prevent the filling from running out.
- Prick the tops of the dough and carefully place the pop tart onto a baking sheet lined with parchment paper.
- Place the pop-tarts into the fridge to keep cool while you work on the second half of the dough.
- Repeat with the other half of the dough. Place the pop tarts into the fridge while the oven preheats.
Bake and Glaze
- When the oven is preheated, remove the pop tarts from the fridge and brush with the remaining egg wash. Bake the pop tarts at 350 F for approximately 25 to 30 minutes or until the crust is golden brown. Remove from the oven and let cool for 5 minutes. Transfer the baked pop tarts to a cooling rack until completely cool. Don't add the glaze while the pop tarts are still warm, the glaze will slide off the top of the pop tart.
Glaze
- In a small bowl, combine the powdered sugar, milk, and filling of choice. (I used my homemade blueberry jam) Top the pop tarts with glaze and enjoy!
Notes
TIP
It is very important to keep the dough as cold as possible. It prevents the butter or fat from melting too soon. When the butter melts before baking, your crust won't be flaky or hold its shape nicely. Warm pie dough gets greasy and tough. We are aiming for a light, flaky crust. When the butter melts in the oven at high temperature it creates those delicious air pockets and flaky layers.
Nutrition
Calories: 509kcalCarbohydrates: 69gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 86mgSodium: 487mgPotassium: 75mgFiber: 1gSugar: 36gVitamin A: 748IUVitamin C: 3mgCalcium: 26mgIron: 2mg
Tried this recipe?Let us know how it was!