Description
Homemade Sourdough Pop Tarts are a delightful twist on the classic pastry, featuring a flaky sourdough-infused crust filled with sweet strawberry jam. This recipe uses sourdough discard to add flavor and tenderness to the dough, creating a perfect breakfast or snack treat topped with a luscious vanilla glaze.
Ingredients
Pastry Dough
- 325 grams all purpose flour (divided into 150 grams and 175 grams, approximately 1 cup + 1¼ cups)
- 30 grams sugar (2 tablespoons)
- 6 grams salt (about 1 teaspoon)
- 222 grams unsalted butter (about 1 cup, chilled)
- 135 grams sourdough discard (about 1/2 cup, 100% hydration, chilled)
- 20-40 grams ice water (about 2-4 tablespoons, as needed)
Assembly
- 1 large egg
- splash of water
- 135 grams strawberry jam (about 1/2 cup, up to 3/4 cup depending on preference)
Glaze
- 100 grams powdered sugar (about 3/4 cup)
- 25 grams whole milk (about 1 1/2 tablespoons)
- 5 grams vanilla paste (about 1 teaspoon, can substitute vanilla extract)
- pinch of salt
Instructions
- Prepare Sourdough Pastry Crust: In a large bowl, combine 150 grams of flour with sugar and salt. Cut cold unsalted butter into small chunks and incorporate into the flour mixture with a pastry cutter until it turns into a thick paste.
- Mix Dough: Add remaining 175 grams of flour and mix until crumbly. Pour chilled sourdough discard over the mixture and stir to combine. Form dough into a ball, adding ice water a tablespoon at a time if it’s too crumbly.
- Divide and Chill: Divide dough into two balls. Set one aside. Preheat oven to 350ºF. If dough feels warm, refrigerate for 15-20 minutes before proceeding.
- Roll Dough: Flour the countertop and roll one dough ball into a 9×12-inch rectangle, flouring to prevent sticking. Trim edges if needed. Repeat with second ball for two rectangles total.
- Cut Dough: Using a bench scraper, mark the dough every 3 inches on the 9-inch side and every 4 inches on the 12-inch side. Cut into nine 3×4-inch rectangles per dough sheet. Place rectangles on parchment-lined baking sheet.
- Apply Egg Wash: Whisk egg with a splash of water. Brush egg wash on top of each dough rectangle.
- Fill and Seal Pop Tarts: Spoon 1 to 1 1/2 tablespoons of strawberry jam in the center of half the rectangles. Top with the remaining dough rectangles, sealing edges firmly with a fork to prevent leaks. Brush tops with egg wash. Optionally freeze before baking for later use.
- Bake: Bake at 350ºF for about 30 minutes until pop tarts are puffed, light brown, and flaky.
- Prepare Glaze: While pop tarts bake, whisk powdered sugar, milk, vanilla paste, and a pinch of salt until smooth. Adjust consistency with more sugar or milk as needed.
- Glaze and Cool: After removing pop tarts from the oven and slightly cooled, spoon glaze on top. Allow to cool completely before serving.
Notes
- Use 100% hydration sourdough discard chilled for best dough texture.
- Adjust jam quantity to prevent leakage; do not overfill.
- If dough warms during preparation, chill to maintain flakiness.
- Vanilla bean paste is recommended for glaze for richer flavor but vanilla extract works well too.
- Pop tarts can be assembled and frozen before baking for convenient make-ahead options.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
