Sourdough Pop-tarts
These homemade sourdough pop tarts are a delightful treat that combine the comforting flavors of sourdough with the nostalgic joy of a childhood favorite. Perfect for breakfast, a snack, or even dessert, they’re sure to become a beloved recipe in your kitchen. Enjoy the process of making them from scratch and savor every bite!
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Sourdough Pop-Tarts Recipe
This recipe is made using my sourdough pie crust https://thesproutinghomestead.com/sourdough-discard-pie-crust/
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup cold butter, cubed
- 1/2 cup sourdough discard
- Filling of choice (jam, chocolate spread, etc.)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Sprinkles (optional)
Instructions:
1. Prepare the Dough:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- Add the sourdough discard and mix until the dough begins to come together. If the dough is too dry, you can add a tablespoon of cold water at a time until it forms a cohesive dough.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Cut the dough into rectangles, approximately 3×4 inches. You should have an even number of rectangles for the tops and bottoms of the pop tarts.
3. Add the Filling:
- Place a tablespoon of your chosen filling in the center of half of the rectangles, spreading it out slightly but leaving a border around the edges.
- Brush the edges of the filled rectangles with a little water to help seal the pop tarts.
4. Assemble the Pop Tarts:
- Place another rectangle of dough on top of each filled rectangle.
- Use a fork to crimp the edges together, sealing the filling inside.
- Poke a few small holes in the top of each pop tart to allow steam to escape.
5. Bake:
- Place the assembled pop tarts on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
6. Cool and Glaze:
- Allow the pop tarts to cool on a wire rack.
- In a small bowl, mix the powdered sugar with enough milk to create a thick, but pourable glaze.
- Drizzle the glaze over the cooled pop tarts and add sprinkles if desired.
Tips:
- Storage: Store any leftover pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months.
- Reheating: Reheat the pop tarts in a toaster or oven for a few minutes until warmed through.
Try making a starter from scratch, or get a jump start and order my dried starter! Simple instructions for rehydrating, ready to bake with in just a few days!
Sourdough Pop-tarts
If you're a sourdough enthusiast, you're likely always looking for creative ways to use your sourdough discard. These are easy to make, delicious, and the filling choices are endless. With a buttery, flaky crust and the tangy depth of sourdough, these pop tarts will quickly become a favorite in your household.
Ingredients
Sourdough crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup cold butter cubed
- 1/2 cup sourdough discard
- Filling of choice jam, chocolate spread, etc.
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Sprinkles optional
Instructions
Prepare the Dough:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- Add the sourdough discard and mix until the dough begins to come together. If the dough is too dry, you can add a tablespoon of cold water at a time until it forms a cohesive dough.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough:
- Preheat your oven to 350°F (180°C)
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Cut the dough into rectangles, approximately 3×4 inches. You should have an even number of rectangles for the tops and bottoms of the pop tarts.
Add the Filling:
- Place a tablespoon of your chosen filling in the center of half of the rectangles, spreading it out slightly but leaving a border around the edges.
- Brush the edges of the filled rectangles with a little egg wash to help seal the pop tarts.
Assemble the Pop Tarts:
- Place another rectangle of dough on top of each filled rectangle.
- Use a fork to crimp the edges together, sealing the filling inside.Brush with egg wash to give a golden finish.
Bake:
- Place the assembled pop tarts on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
Cool and Glaze:
- Allow the pop tarts to cool on a wire rack.
- In a small bowl, mix the powdered sugar with enough milk to create a thick, but pourable glaze.
- Drizzle the glaze over the cooled pop tarts and add sprinkles if desired.
Notes
- Storage: Store any leftover pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months.
- Filling Ideas: Get creative with your fillings! Try classic fruit jams, nut butters, chocolate, or even savory options like cheese and herbs.
- Vegan Version: Use a plant-based butter alternative to make the recipe vegan-friendly.
2 responses to “Sourdough Pop-tarts”
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Where or how do I get sourdough discharge?
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Hi!
Sourdough discard is just inactive sourdough starter.
If you do not have a sourdough starter you can just use a normal pie crust instead 🙂
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Noleen Moore
Where or how do I get sourdough discharge?