why make this recipe
Homemade Sourdough Pop Tarts offer a delightful twist on a classic favorite. They are not only fun to make but also allow you to use leftover sourdough discard, reducing waste. The strawberry filling brings a burst of fresh flavor, while the flaky dough makes every bite satisfying. Plus, they’re made from simple ingredients, so you know exactly what goes into them!
how to make Homemade Sourdough Pop Tarts
Ingredients
- 226 grams strawberries (fresh or frozen)
- 57 grams cane sugar
- 1/2 teaspoon lemon juice
- 57 grams unsalted butter (softened)
- 57 grams cane sugar
- 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
- 88 grams strawberry preserves
- 1 teaspoon cornstarch
- 2 to 3 tablespoons water
- 106 grams powdered sugar sifted
- 1 to 2 tablespoons milk
- natural decorating sugars
Directions
-
Make the strawberry preserves: Remove stems and finely chop strawberries (skip this if using frozen). In a medium pot, add strawberries, sugar, and lemon juice. Cook over medium heat until the sugar dissolves. Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally. If using frozen strawberries, you may need to cook a bit longer. Lower the heat back to medium and simmer for about 10 minutes until thick. Transfer to a glass jar and let cool to room temperature. Store extras in the fridge for up to 2 weeks.
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Make the dough: In a bowl, stir the butter, sugars, and vanilla extract with a stiff spatula until well combined with no butter chunks. In a small bowl, mix the sourdough discard and egg yolk.
-
Add the flour to the butter mixture, then pour in the egg yolk mixture. Mix on low until the dough is crumbly. Add water as needed until the dough comes together.
-
Form the dough into a cohesive ball with your hands. On a floured surface or parchment paper, roll it out into a 14-inch square about 1/8 to 1/4 inch thick. Trim edges into a 12-inch rectangle and cut out twelve 4 by 3-inch rectangles.
-
Place 6 rectangles on the prepared baking sheet.
-
Make the filling: In a bowl, combine the strawberry preserves and cornstarch.
-
Assemble the tarts: Spoon about 1 tablespoon of filling onto the center of each rectangle. Dab water around the edges. Top each with another rectangle of dough.
-
Use a fork to crimp the edges and poke holes in the top of the dough or make two slits with a knife.
-
Bake for 20 to 25 minutes until the edges are lightly golden brown. Allow to cool completely on the baking sheet.
-
Make the glaze: In a small bowl, whisk together powdered sugar and milk until a thick, smooth glaze forms.
-
Frost each pop tart with glaze and sprinkle with decorating sugars.
-
Store in an airtight container for up to 3 days.
how to serve Homemade Sourdough Pop Tarts
Serve these delightful pop tarts warm or at room temperature. They make a great breakfast, a snack, or a fun dessert! A light dusting of powdered sugar or a drizzle of extra glaze adds an appealing touch.
how to store Homemade Sourdough Pop Tarts
Store your homemade pop tarts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap them well in plastic wrap and place them in a freezer-safe bag. Thaw and frost before serving!
tips to make Homemade Sourdough Pop Tarts
- Ensure your butter is softened for easy mixing.
- Use fresh strawberries for the best flavor, but frozen will work too!
- Roll the dough thin for a more flaky texture.
- Experiment with different fillings like raspberry, blueberry, or even chocolate!
variation
You can easily swap out the strawberry preserves for any other favorite fruit flavor. Try raspberry, cherry, or even a nut butter for a unique twist on your pop tarts.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may change the texture slightly. You might need to adjust the water quantity.
2. How long can I keep the pop tarts in the fridge?
They should be consumed within 3 days. If you need to store them longer, it’s better to freeze them.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly, and chill it in the fridge for a few days before rolling and baking.
Homemade Sourdough Pop Tarts
Ingredients
Method
- Remove stems and finely chop strawberries (skip this if using frozen). In a medium pot, add strawberries, sugar, and lemon juice. Cook over medium heat until the sugar dissolves.
- Turn the heat to high and boil for 1 to 2 minutes, stirring occasionally. If using frozen strawberries, you may need to cook a bit longer.
- Lower the heat back to medium and simmer for about 10 minutes until thick. Transfer to a glass jar and let cool to room temperature. Store extras in the fridge for up to 2 weeks.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, stir the butter, sugars, and vanilla extract until well combined with no butter chunks.
- In a small bowl, mix the sourdough discard and egg yolk.
- Add the flour to the butter mixture, then pour in the egg yolk mixture. Mix on low until the dough is crumbly. Add water as needed until the dough comes together.
- Form the dough into a cohesive ball and roll it out into a 14-inch square about 1/8 to 1/4 inch thick.
- Trim edges into a 12-inch rectangle and cut out twelve 4 by 3-inch rectangles.
- Place 6 rectangles on the prepared baking sheet.
- In a bowl, combine the strawberry preserves and cornstarch.
- Spoon about 1 tablespoon of filling onto the center of each rectangle. Dab water around the edges. Top each with another rectangle of dough.
- Use a fork to crimp the edges and poke holes in the top of the dough or make two slits with a knife.
- Bake for 20 to 25 minutes until the edges are lightly golden brown. Allow to cool completely on the baking sheet.
- In a small bowl, whisk together powdered sugar and milk until a thick, smooth glaze forms.
- Frost each pop tart with glaze and sprinkle with decorating sugars.