Sourdough Pop Tarts

5 from 1 vote

These Sourdough Pop Tarts have a buttery, flaky crust, a fruity jam filling, and a sweet glaze on top. Made with simple ingredients and sourdough discard, they are a nostalgic childhood favorite turned homemade breakfast treat or afternoon snack.

Prep Time20

Cook Time20

Chill time1

Total Time1 40

Course: Snack

Cuisine: American

Servings: Pop tarts

Author: Emily Christensen

Equipment

Food processor

Ingredients

Dough

280 grams all purpose flour 2 cups
5 grams salt 1 teaspoon
15 grams sugar 1 Tablespoon
150 grams butter cold, ⅔ cup
240 grams sourdough discard cold, 1 cup
45 grams cold water

Filling

8 Tablespoons jam or fruit preserves any flavor

Egg wash

1 egg
1 Tablespoon water

Icing

120 grams powdered sugar 1 cup
30 grams milk 2 Tablespoons
Sprinkles

Instructions

Make the pie crust: Combine dry ingredients & butter - Add flour, salt, and sugar to a food processor or mixing bowl. Dice up the cold butter and scatter it on top. Pulse for about 10-15 seconds or until the butter is in pea-size pieces.
If you are mixing the dough by hand, you can either use a cheese grater to grate frozen butter into the dry mixture or you can dice the cold butter into the mix and use a pastry cutter to incorporate the butter.
280 grams all purpose flour, 5 grams salt, 15 grams sugar, 150 grams butter
Add discard - Add the sourdough discard and cold water and pulse until it begins to cling to itself, about 20 seconds. It will still be a little dry, but if you press it together, it should hold together. If not, add one Tablespoon of ice-cold water at a time until it does.
If you are mixing by hand, add the discard and water mix with a fork or Danish dough whisk until the dough begins to come together. It should hold together when pressed between your hands. If not, add one Tablespoon of ice-cold water at a time until it does.
240 grams sourdough discard, 45 grams cold water
Turn out the dough & chill - Turn the dough out onto a lightly floured surface and form it into a cohesive ball. Wrap in plastic wrap and place in the fridge for 30 minutes to an hour.
Roll out the dough - Roll the chilled dough into a 12x16-inch rectangle on a lightly floured surface.
Cut into rectangles - Using a pizza cutter or sharp knife, cut the dough into eight 3x8-inch rectangles. Cut the 12-inch side into four 3-inch sections, then cut the 16-inch side in half to create 8 long rectangles.
Add jam - Add 1 tablespoon of jam to one side of each rectangle, leaving about a ½-inch border around the edges. Try not to place the jam too close to the fold or edges, or it may leak out while baking.
8 Tablespoons jam or fruit preserves
Seal - Fold the empty side of the dough over the jam and press the edges together to seal. Use a fork to crimp all the way around the edges.
Egg wash and vent - Brush the tops with egg wash. Use a fork to poke a few small holes in the top of each pop tart to allow steam to escape.
1 egg, 1 Tablespoon water
Chill - Place the pop tarts on a parchment-lined baking sheet. Cover and refrigerate for 30 minutes before baking. You can skip this step if you are short on time, but the pop tarts will be flakier if chilled.
Bake - Bake in a preheated 425°F oven for about 20 minutes, or until lightly golden brown.
Add icing - Make the icing by combining the powdered sugar and milk in a small bowl. Drizzle over the warm pop tarts, then add sprinkles if desired.
120 grams powdered sugar, 30 grams milk

Notes

Don’t overwork the dough. It will still be a little dry but when you press it together it should easily clump together.
Use really cold butter and discard so the butter does not melt into the dough before baking. This helps create a flaky crust.
If you find the dough isn’t coming together, add a tablespoon of ice-cold water at a time until it easily comes together when you press it with your hands.
When adding the jam, don't put it too close to the crease where you fold. This helps prevent the jam from spilling out when you pinch the edges.
Add the pop tarts back to the fridge for about 30 minutes before baking. If you are short on time, you can skip this step, but this makes them puff up a little more and makes them more flaky.
Use a thicker jam, rather than a thin jelly, to help the filling stay inside.

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