If you keep a sourdough starter at home you know that sometimes you have extra starter left. Instead of throwing it away you can use it to make sourdough pop tarts. These homemade pastries have a flaky crust with a light tangy taste because of the sourdough.
They are more delicious than store bought pop tarts and you can choose your own filling. You can use strawberry jam, blueberry jam, Nutella, apple butter or even a simple cinnamon sugar mix. On top you add a sweet glaze that makes them look beautiful and taste even better.
This recipe is simple enough for beginners and the ingredients are easy to find in USA and UK stores. You can make them in advance, freeze them, or enjoy them fresh. They are great for breakfast, snacks, or dessert.
Ingredients for 4 Pop Tarts
Crust
1 cup all purpose flour
8 tablespoons cold unsalted butter
Half teaspoon fine sea salt
2 tablespoons sugar
Half cup sourdough discard
1 teaspoon white vinegar
Filling and topping
Strawberry jam or any filling of your choice
1 egg beaten for egg wash
Glaze
Half cup powdered sugar
1 teaspoon water
Method
- Mix flour, sugar, and salt in a bowl. Grate the cold butter and add it to the flour mixture. Cut butter into the flour using a pastry cutter or your fingers until it looks like crumbs.
- Add sourdough discard and vinegar. Mix with a fork and then bring dough together with your hands. If dough feels dry add a little ice water one teaspoon at a time.
- Shape dough into a small rectangle. Wrap in plastic and chill in fridge for at least one hour or up to one day.
- Preheat oven to 350°F or 177°C. Line a baking sheet with parchment paper.
- Roll the dough into a thin rectangle about one eighth inch thick. Cut into four even rectangles.
- Brush edges of each piece with beaten egg. Add about two tablespoons of filling onto one side. Fold over and press edges with a fork to seal. Brush tops with egg wash.
- Bake for twenty five to thirty minutes until golden. Transfer to cooling rack and let them cool fully.
- Mix powdered sugar with water to make a glaze. Spread over cooled pop tarts. Add sprinkles or sugar crystals if you like.
Flavor Ideas
Strawberry jam filling with glaze on top
Blueberry jam filling
Brown sugar and cinnamon filling
Nutella filling
Apple butter filling
Storage and Freezing
Keep baked pop tarts in a sealed container at room temperature for three days.
In the fridge they stay fresh for about six days.
You can freeze them without glaze for up to three months. Warm them in oven at 350°F for ten minutes before eating.
Nutrition (approx per pop tart)
Calories about 540
Carbohydrates about 80 g
Protein about 4 g
Fat about 23 g
Sugar about 41 g
Tips
Always use cold butter so the crust becomes flaky
Do not overfill with jam or it will leak out
Let the pop tarts cool before adding glaze so it sets properly
Reheat frozen pop tarts in oven or toaster oven for best texture
Serving Ideas
Serve with tea or coffee for breakfast
Top with fresh fruit for extra flavour
Use as dessert with a scoop of ice cream
Toast lightly for a crispier bite
Frequently Asked Questions
What is sourdough discard
It is the extra starter you remove when feeding sourdough. It still has flavour and can be used in recipes.
Can I freeze glazed pop tarts
Better to freeze without glaze because glaze can melt.
Can I use other fillings
Yes you can use jams, Nutella, apple butter, or a cinnamon sugar mix.
Why is my crust soggy
The oven may not be hot enough or you added too much filling.
Can I make them smaller or larger
Yes you can change size but adjust baking time.
Can I reduce sugar
Yes you can reduce sugar in crust or glaze or use a less sweet filling.
