why make this recipe
Homemade Sourdough Pop Tarts are a fun and delicious treat that brings a twist to the classic dessert. Using sourdough discard not only reduces waste but also adds a lovely tangy flavor to the pastry that you won’t find in store-bought versions. They’re customizable, which means you can fill them with your favorite jams or fruits. Making these pop tarts at home allows you to control the sweetness and use fresh ingredients. Plus, they can be a delightful snack or breakfast option!
how to make Homemade Sourdough Pop Tarts
Ingredients:
- 226 grams strawberries (fresh or frozen)
- 57 grams cane sugar (for filling)
- 1/2 teaspoon lemon juice
- 57 grams unsalted butter (softened)
- 57 grams cane sugar (for dough)
- 35 grams powdered sugar
- 1 teaspoon vanilla extract
- 57 grams sourdough discard
- 1 large egg yolk
- 255 grams all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons water (for dough)
- 88 grams strawberry preserves
- 1 teaspoon cornstarch
- 2 to 3 tablespoons water (for filling)
- 106 grams powdered sugar sifted (for glaze)
- 1 to 2 tablespoons milk (for glaze)
- Natural decorating sugars
Directions:
- Make the strawberry preserves: Remove the stems and finely chop the strawberries. Combine strawberries, sugar, and lemon juice in a medium pot. Cook over medium heat until the sugar dissolves. Increase heat to high and boil for 1-2 minutes, stirring occasionally. Reduce heat to medium and simmer for about 10 minutes until thick. Transfer to a glass jar and let cool.
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the dough: In a mixing bowl, stir together softened butter, sugars, and vanilla. In a small bowl, mix the sourdough discard and egg yolk. Add flour to the butter mixture, then the egg yolk mixture. Mix until crumbly, adding water until the dough comes together. Form into a ball.
- Roll out the dough: On a floured surface, roll out the dough into a 14-inch square, about 1/8 to 1/4 inch thick. Trim edges to make a 12-inch rectangle and cut out twelve 4×3 inch rectangles. Place half on the prepared baking sheet.
- Make the filling: Mix the strawberry preserves and cornstarch together.
- Assemble the tarts: Spoon about 1 tablespoon of the filling into the center of each dough rectangle. Dab water around the edges to seal, top with another dough piece, crimp the edges with a fork, and poke holes to allow steam to escape.
- Bake: Bake for 20-25 minutes or until the bottoms are golden brown. Cool on the baking sheet.
- Make the glaze: Whisk together powdered sugar and milk until smooth. Frost each pop tart and sprinkle with natural sugars.
- Store: Keep in an airtight container for up to 3 days.
how to serve Homemade Sourdough Pop Tarts
Serve these delicious pop tarts warm or at room temperature. They make a wonderful snack or breakfast option. Pair them with a cup of coffee or tea for a delightful treat, or enjoy them on their own. You can also add a dollop of whipped cream or a scoop of ice cream for extra indulgence!
how to store Homemade Sourdough Pop Tarts
To store your homemade pop tarts, place them in an airtight container at room temperature. They will stay fresh for up to 3 days. If you want to keep them longer, you can freeze them. Wrap individual pop tarts tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to a month. When ready to eat, just thaw and warm them up in the oven.
tips to make Homemade Sourdough Pop Tarts
- Make sure your butter is softened for easy mixing.
- If the dough is too crumbly, add a little more water, one teaspoon at a time.
- Don’t skip the poking holes step; it helps steam escape and keeps the tarts from puffing up too much.
- Experiment with different fillings like other fruits or jams to find your favorite combination!
variation
You can try different fillings like blueberry, raspberry, or apple pie filling for a new flavor. For a chocolate version, use chocolate hazelnut spread instead of fruity filling. Mixing spices like cinnamon or nutmeg in the dough can also add a unique flavor twist.
FAQs
Can I use store-bought strawberry jam instead of making my own?
Yes, using store-bought strawberry jam is a convenient option. Just make sure to mix it with cornstarch to help it thicken.
Can I make the dough ahead of time?
Absolutely! You can make the dough in advance, wrap it tightly, and refrigerate it for up to 2 days before rolling and baking.
What can I do with leftover sourdough discard?
In addition to pop tarts, you can use sourdough discard in pancakes, waffles, breads, or even cookies! It’s a great way to reduce waste and enjoy delicious treats.
Homemade Sourdough Pop Tarts
- Total Time: 55 minutes
- Yield: 12 pop tarts 1x
- Diet: Vegetarian
Description
Delicious homemade pop tarts using sourdough discard for a unique twist on the classic treat.
Ingredients
- 226 grams strawberries (fresh or frozen)
- 57 grams cane sugar (for filling)
- 1/2 teaspoon lemon juice
- 57 grams unsalted butter (softened)
- 57 grams cane sugar (for dough)
- 35 grams powdered sugar
- 1 teaspoon vanilla extract
- 57 grams sourdough discard
- 1 large egg yolk
- 255 grams all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons water (for dough)
- 88 grams strawberry preserves
- 1 teaspoon cornstarch
- 2 to 3 tablespoons water (for filling)
- 106 grams powdered sugar sifted (for glaze)
- 1 to 2 tablespoons milk (for glaze)
- Natural decorating sugars
Instructions
- Make the strawberry preserves: Remove the stems and finely chop the strawberries. Combine strawberries, sugar, and lemon juice in a medium pot. Cook over medium heat until the sugar dissolves. Increase heat to high and boil for 1-2 minutes, stirring occasionally. Reduce heat to medium and simmer for about 10 minutes until thick. Transfer to a glass jar and let cool.
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the dough: In a mixing bowl, stir together softened butter, sugars, and vanilla. In a small bowl, mix the sourdough discard and egg yolk. Add flour to the butter mixture, then the egg yolk mixture. Mix until crumbly, adding water until the dough comes together. Form into a ball.
- Roll out the dough: On a floured surface, roll out the dough into a 14-inch square, about 1/8 to 1/4 inch thick. Trim edges to make a 12-inch rectangle and cut out twelve 4×3 inch rectangles. Place half on the prepared baking sheet.
- Make the filling: Mix the strawberry preserves and cornstarch together.
- Assemble the tarts: Spoon about 1 tablespoon of the filling into the center of each dough rectangle. Dab water around the edges to seal, top with another dough piece, crimp the edges with a fork, and poke holes to allow steam to escape.
- Bake: Bake for 20-25 minutes or until the bottoms are golden brown. Cool on the baking sheet.
- Make the glaze: Whisk together powdered sugar and milk until smooth. Frost each pop tart and sprinkle with natural sugars.
- Store: Keep in an airtight container for up to 3 days.
Notes
Serve warm or at room temperature. Ideal with coffee or tea, and can be enjoyed with whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg