Description
These homemade Sourdough Pop Tarts combine a flaky butter-rich pastry with a tangy sourdough starter and sweet strawberry jam filling, finished with a glossy powdered sugar glaze. Perfect as a nostalgic breakfast or indulgent snack, they bring a unique twist to a classic treat with natural fermentation enhancing flavor and texture.
Ingredients
For the Dough
- 2 cups (240 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/4 cup (50 g) granulated sugar
- 16 tbsp (226 g) unsalted butter, very cold
- 1 cup (227 g) sourdough starter discard
For the Filling and Topping
- 1 cup strawberry jam (or flavor of choice)
- 1 egg yolk
- 1 tbsp water (for egg wash)
- 1 cup (115 g) powdered sugar
- 2-4 tsp water (for glaze)
- Sprinkles (optional, for garnish)
Instructions
- Make the Dough: In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
- Incorporate Butter: Add the very cold butter to the flour mixture. Use a pastry cutter or fork to cut the butter into pea-sized chunks, taking care not to overmix to maintain flaky layers.
- Add Sourdough Starter: Mix in the sourdough starter discard until the dough just comes together. Use a fork initially, then your hands to form a cohesive ball without overworking.
- Divide and Chill: Turn the dough onto a clean surface and cut it in half with a bench scraper or sharp knife. Shape each half into a thick rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
- Preheat Oven: Set your oven to 350°F (175°C) to get ready for baking.
- Roll Out Dough: On a lightly floured surface, roll one portion of chilled dough into a thin rectangle about 1/8 inch thick. Trim the edges neatly with a pizza cutter or knife, then cut it into four equal rectangles.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly flour it. Place the dough rectangles onto the sheet for easy assembly and baking.
- Fill the Pop Tarts: Spoon approximately 1 1/2 tablespoons of strawberry jam onto one half of each rectangle, leaving a border around the edges to prevent leakage.
- Fold and Seal: Fold the dough over from one short end to the other, encasing the filling. Pinch the edges tightly, then use a fork to crimp for secure sealing and decorative effect.
- Repeat: Repeat the rolling, cutting, filling, folding, and sealing process with the second half of the dough.
- Apply Egg Wash: Whisk together the egg yolk and 1 tablespoon of water. Lightly brush this mixture over each pop tart, avoiding any pooling at the edges to ensure a golden finish.
- Bake: Bake the pop tarts in the preheated oven for 25-30 minutes, or until they turn golden brown and puff slightly.
- Cool: Remove from the oven and allow the pop tarts to cool completely on a wire rack before glazing.
- Make Glaze: In a small bowl, mix powdered sugar with 1 teaspoon of water. Add additional water one teaspoon at a time until you achieve a thick, glossy, and smooth icing consistency.
- Glaze and Decorate: Spoon the glaze over the tops of the cooled pop tarts. Optionally, sprinkle with colorful sprinkles, coarse sugar, or your favorite toppings for a festive touch.
Notes
- The sourdough starter discard adds tangy flavor and tenderizes the dough; ensure it is active and well-fed.
- Do not overwork the dough to keep it flaky and light.
- Chilling the dough is essential to firm up the butter for a layered pastry texture.
- Jam amount can be adjusted, but too much can cause leaking during baking.
- Use parchment paper and flour on the baking sheet to prevent sticking and ease transfer.
- Glazing with egg wash ensures a beautiful golden crust.
- Customize fillings using other jams or preserves as preferred.
- Store pop tarts in an airtight container; they are best enjoyed within 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
