How to Make Homemade Sourdough Pop Tarts with Discard
These flaky, tangy, and customizable sourdough pop tarts are a fun, gourmet twist on a classic favorite. Made with sourdough discard, they have a unique flavor that elevates breakfast or dessert.
Ingredients
- 1 ½ cups (200g) all-purpose flour
- 8 tbsp (120g) cold unsalted butter, cubed
- ½ cup (140g) sourdough discard
- 1 tbsp granulated sugar
- ½ tsp salt
- 6 tbsp (78g) cold water
- 1 tsp apple cider vinegar
- ½ cup strawberry jam (or filling of choice)
- 1 tbsp cornstarch (optional, for a thicker jam filling)
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract (optional
Instructions
- Make the Dough:
- In a large mixing bowl, combine flour, sugar, and salt.
- Grate or cut in cold butter until the mixture has a coarse, crumbly texture.
- Add sourdough discard, cold water, and vinegar. Mix until a rough dough forms.
- Divide dough into two discs, wrap in plastic, and chill for 1-2 hours.
- Prepare the Filling:
- For a jam filling, mix the jam with cornstarch for a thicker consistency, if desired.
- You can also use fillings like Nutella, a brown sugar cinnamon mix, or lemon curd for variety.
- Roll and Cut the Dough:
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about 3mm thickness.
- Cut into 12 rectangles, each approximately 8cm x 12cm.
- Assemble the Pop Tarts:
- Place 1-2 tbsp of filling in the center of 6 dough rectangles, leaving the edges clear.
- Top with the remaining 6 rectangles, pressing the edges with a fork to seal.
- Poke small holes in the tops and, if desired, brush with an egg wash.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Let cool on a rack for about 10 minutes.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar and milk until smooth. Add vanilla extract if desired.
- Once pop tarts have cooled, drizzle or spread the glaze on top and allow it to set for about 1 hour.
Notes
- Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months.
- Experiment with different fillings like apple pie filling or Nutella for fun variations.
- Keep butter cold while working with the dough to ensure the best flaky texture.