Easy Sourdough Pop Tarts With Filling Variations
These sourdough pop tarts combine a flaky, buttery crust with a variety of delicious fillings and a sweet glaze that your family will love. They’re so easy to make that you’re never gonna have to buy store-bought pop tarts ever again. And these are, of course, much healthier than grocery store pop tarts especially since they’re made with sourdough.
Ingredients
- 2 cups flour
- 4 tablespoon sugar
- 2 teaspoon salt
- 1 cup cold butter grated or chopped fine
- 2 cups sourdough discard
Filling Option 1 - Jam
- 8 tablespoon jam
Filling Option 2 - Cinnamon Sugar
- ½ cup brown sugar
- 4 tablespoon butter softened
Filling Option 3 - Chocolate
- 6 oz chocolate chips
- 2 tablespoon butter
- 2 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 3 tablespoon powdered sugar
Instructions
Make The Dough
- In a mixer, or a large bowl, combine dry ingredients.
- Shave or grate cold or frozen butter.
- Add the cold butter to the dry mixture and “cut” in the butter using a mixer, or a fork or pastry blender if using a bowl until the mixture resembles small pebbles.
- Add the sourdough starter, and mix just until combined. Too much mixing can make it tough.
- Add a Tablespoon of flour or cold water as needed if dough seems too wet or too dry. I typically don’t have to do this, but you can if you need to.
- Put in an airtight container or piece of plastic wrap and put in the refrigerator for at least 30 minutes before rolling out.
- This pie crust can be stored in the refrigerator for up to two weeks and used for quick meals.
Make The Filling
- Brown Sugar: combine brown sugar, cinnamon and softened butter together in a small bowl.
- Chocolate: combine chocolate chips and cream in a small saucepan over medium-low heat. Stir constantly until chocolate is melted. Add in butter, vanilla and powdered sugar. Allow to cool before putting in the pop tarts.
Make The Pop Tarts
- Split the dough into two separate sections using a bench scraper.
- Roll out each section into a rectangle shape.
- Place filling in the middle of one end of dough rectangle.
- Starting on the short side, fold one half of the dough over the top of the other half of the dough, creating a pocket for the filling.
- Use a fork to crimp the edges of the dough together all the way around the pop tart.
- Place on a parchment-lined baking sheet and bake at 350 degrees for 15 to 20 minutes.
- After the pop tarts have cooled, mix up the glaze ingredients and drizzle over the top of each pop tart.
- Enjoy with a cold glass of milk - you’ll never taste anything better.
- Sourdough pop tarts can be frozen before they are baked for up to 6 months. When you’re ready to eat them, just pull the unbaked pop tarts out of the freezer, and bake as normal.
Notes
- Use your favorite flavor of jam as filling in these delicious homemade pop tarts, or make the cinnamon sugar or chocolate fillings. All of them are so delicious!
- Make sure you use as many cold ingredients as possible. I like to use frozen butter, and I just grate it or shave it with a knife before adding it to the flour mixture. It’s also good to use cold sourdough starter straight from your refrigerator.
- Don’t overmix the dough once you add the sourdough starter, just mix until it’s combined so it doesn’t get tough.
- You can make this in a mixer or food processor, or mix it by hand. If you mix it by hand, you can use a fork or a couple of butter knives to combine the dry ingredients with the butter until it’s little pea-sized pebbles. You want to avoid using your hands as much as possible because it will warm up the butter. Once you add the sourdough starter, you may have to use your hands to combine it quickly. But the less you handle it the better. If I’m making big batches, I always like to use my Bosch mixer.
- Depending on the hydration (or how wet) your sourdough discard is, you may find the crust seems a little too wet or dry. Feel free to add another Tablespoon of water or flour at the end until it’s the right consistency. Keep in mind that it will be easier to handle once it’s been chilled in the refrigerator.
I recommend chilling your dough for at least 30 minutes before baking. Cold dough always rolls out better.
