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A delightful twist on the classic pop tart, this version uses sourdough discard in the crust for a tangy, flaky treat, filled with sweet strawberry jam and topped with a sugary glaze. Perfect for breakfast or a sweet snack!

Ingredients

Scale

For the Crust:

  • 1 cup + 1 teaspoon all-purpose flour (125 g)
  • 8 tablespoons unsalted butter (cold, 113 g)
  • ½ teaspoon fine sea salt
  • 2 tablespoons granulated sugar (30 g)
  • ½ cup sourdough discard (125 g)
  • 1 teaspoon white vinegar

For the Strawberry Filling:

  • ½ cup strawberry jam

For the Glaze:

  • ½ cup powdered sugar
  • 1 teaspoon water

Instructions

  • Prepare the Crust:
    • In a medium-sized mixing bowl, whisk together the flour, sugar, and salt.
    • Grate the cold butter into the flour mixture and use a bench scraper or pastry cutter to incorporate it until the mixture forms large crumbles.
    • Add the sourdough discard and vinegar, mixing with a fork until the dough starts to come together. If necessary, add a teaspoon of cold water to adjust consistency.
    • Shape the dough into a rectangle, wrap it in plastic wrap, and flatten it with a rolling pin.
    • Chill in the fridge for at least 1 hour (up to 24 hours).
  • Assembly:
    • Preheat your oven to 350°F (177°C).
    • Line a baking sheet with parchment paper.
    • Roll out the chilled dough on a lightly floured surface to about ⅛” thick. Cut into 4 long strips and brush the edges with an egg wash.
    • Place 2 tablespoons of strawberry jam on one side of each strip, fold the dough over, and use a fork to press and seal the edges.
    • Brush the top of each pop tart with the egg wash and bake for 25-30 minutes until golden brown. Transfer to a cooling rack.
  • Glaze:
    • Mix the powdered sugar and water until smooth.
    • Drizzle over the cooled pop tarts and add sprinkles or coarse sugar as desired.

Notes

  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days. Reheat in an oven at 350°F for 10 minutes.
  • Unbaked pop tarts can be frozen for up to 3 months.

Nutrition

Find it online: https://easyfoodflash.com/sourdough-pop-tarts/