Sourdough Pop Tarts Recipe

Introduction

Sourdough Pop Tarts are a delightful twist on the classic breakfast treat, featuring a flaky, tangy pastry filled with sweet fillings and topped with a smooth frosting. Perfect for a weekend brunch or a special snack, these homemade pop tarts bring comforting flavors with a satisfying homemade touch.

Ingredients

• 250 g All Purpose Flour
• 5 g Salt (or to taste)
• 10 g Sugar (optional)
• 230 g Unsalted Butter (must be COLD)
• 200 g Sourdough Starter (or Sourdough Discard)
• 10 g White Vinegar (or Apple Cider Vinegar)
• 50 g Iced Water (just in case)
• 1 Egg (for egg wash)
• 20 g Milk (for egg wash)
• 100 g Brown Sugar
• 5 g Ground Cinnamon (2 tsp)
• 10 g All Purpose Flour (for filling)
• 100 g Powdered Sugar (for frosting)
• 15 g Milk (for frosting)
• 1/2 tsp Ground Cinnamon (for frosting)
• 5 g Vanilla Extract (for frosting)
• 125 g Strawberry Jam (for filling)
• 6 g Corn Starch (for filling)
• 30 g Strawberry Jam (for frosting)

Instructions

1. Step 1: In a large bowl, stir together all purpose flour, salt, and sugar until well combined. Set aside.
2. Step 2: Grate the cold butter into a bowl. If it becomes too soft, place the bowl in the freezer to keep it firm.
3. Step 3: Add the grated butter to the flour mixture and gently coat the butter with flour using a spatula, pastry cutter, or fingertips, keeping the butter cold.
4. Step 4: Add the sourdough starter (or discard) and vinegar to the mixture and use your hands to form a rough, dry dough. Add iced water if needed to bring it together.
5. Step 5: Turn the dough onto a counter, divide into two balls, and flatten each into a disc. Wrap each in parchment paper and cling wrap, then chill in the fridge for at least 1 hour or up to 48 hours.
6. Step 6: Prepare the fillings: mix brown sugar, cinnamon, and flour for the cinnamon filling; for strawberry filling, combine corn starch and strawberry jam until smooth.
7. Step 7: Roll out one dough disc to about 3mm (1/8 inch) thickness and cut into 12 rectangles roughly 8cm x 12cm (3″ x 5″). Place them on a parchment-lined baking sheet.
8. Step 8: Brush egg wash over each rectangle completely, then add about 1 tablespoon of filling in the center, avoiding overfilling.
9. Step 9: Roll out the second dough disc and cut the same number and size of rectangles. Place a rectangle on top of each filled base and gently press the edges to seal.
10. Step 10: Use a fork to crimp the edges and prick the tops to allow steam to escape. Brush the tops with egg wash as well.
11. Step 11: Bake at 200°C (390°F) for about 20 minutes or until golden brown, then cool on the tray for 10 minutes before transferring to a wire rack.
12. Step 12: While cooling, mix frosting ingredients until smooth. Once pop tarts are cool, spread frosting on top and let set for about an hour before serving.

Tips & Variations

• Keep your butter very cold to ensure a flaky crust; don’t overwork the dough to avoid toughness.
• Try different fillings like apple cinnamon or blueberry jam for variety.
• Use parchment paper during rolling to prevent sticking and ease handling.
• For a vegan version, substitute butter with a plant-based alternative and use a flax egg for the wash.

Storage

Store sourdough pop tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in a toaster oven or regular oven at a low temperature until warm to maintain crispness. Frosting is best applied fresh; if stored, keep refrigerated and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard instead of an active starter?

Yes, sourdough discard works perfectly for this recipe and prevents waste while adding flavor and tenderness to the crust.

Why is the butter grated instead of cubed?

Grating the butter allows it to stay cold and incorporates it more evenly into the flour, creating a flaky texture in the pastry.

Sourdough Pop Tarts Recipe

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★★★★★

4.4 from 104 reviews

This Sourdough Pop Tarts recipe offers a delightful twist on the classic breakfast treat by incorporating a homemade sourdough crust filled with either a brown sugar cinnamon mixture or a sweet strawberry jam filling. The crust is tender and flaky thanks to cold butter and sourdough starter, and the pop tarts are finished with a smooth, flavorful frosting. Perfect for a special breakfast or snack, these pop tarts are baked to golden perfection and can be customized with your favorite fillings and frostings.

• Author: Caleb
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 24 pop tarts 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sourdough Pop Tart Crust

• 250 g All Purpose Flour
• 5 g Salt (or to taste)
• 10 g Sugar (optional)
• 230 g Unsalted Butter (must be cold)
• 200 g Sourdough Starter (or sourdough discard)
• 10 g White Vinegar (or apple cider vinegar)
• 50 g Iced Water (if needed)

Brown Sugar Cinnamon Filling

• 100 g Brown Sugar
• 5 g Ground Cinnamon (about 2 tsp)
• 10 g All Purpose Flour

Strawberry Jam Filling

• 125 g Strawberry Jam
• 6 g Corn Starch

Egg Wash

• 1 Egg
• 20 g Milk

Pop Tart Frosting

• 100 g Powdered Sugar
• 15 g Milk (for brown sugar cinnamon frosting)
• 1/2 tsp Ground Cinnamon (for brown sugar cinnamon frosting)
• 5 g Vanilla Extract (for brown sugar cinnamon frosting)
• 30 g Strawberry Jam (for strawberry frosting)
• 15 g Milk (for strawberry frosting)

Instructions

1. Prepare the crust ingredients: In a large mixing bowl, combine all purpose flour, salt, and sugar, stirring well to mix evenly. Set this mixture aside for later.
2. Grate and chill the butter: Grate the cold unsalted butter into a separate bowl. If the butter begins to soften or melt, place the bowl in the freezer to keep the butter cold, which is crucial for a flaky crust.
3. Combine butter with dry ingredients: Add the cold grated butter to the flour mixture. Using a spatula, pastry cutter, or fingertips, gently coat the butter pieces in flour without warming them by excessive handling, to maintain the coldness.
4. Add sourdough starter and vinegar: Pour the sourdough starter and vinegar into the flour and butter mixture. Use your hands to bring the dough together into a dry, shaggy mass. If needed, add iced water a little at a time to help the dough come together without becoming wet.
5. Shape and chill the dough: Turn the dough out onto a clean counter, divide into two portions, and form each into a rough ball. Flatten each ball into a disc shape, then wrap in parchment paper followed by cling wrap. Refrigerate at least 1 hour to hydrate and chill the dough; the dough can be stored up to 48 hours before use.
6. Prepare fillings: For the brown sugar cinnamon filling, combine brown sugar, cinnamon, and flour until well mixed into a sandy texture. For the strawberry filling, mix corn starch into strawberry jam until the starch is fully incorporated creating a slightly cloudy mixture.
7. Roll out the dough: Roll one dough disc to about 3mm (1/8 inch) thickness. Cut into 12 rectangles roughly 8cm x 12cm (3″ x 5″), adjusting size if preferred.
8. Arrange base rectangles: Place the cut rectangles on a parchment-lined baking sheet or multiple sheets if using both fillings.
9. Apply egg wash on bases: Brush the entire surface of each rectangle with the egg wash mixture (egg beaten with milk).
10. Add filling: Spoon about 1 tablespoon of your chosen filling onto the center of each base rectangle, being careful not to overfill to avoid leakage.
11. Top with second dough layer: Roll out the second dough disc to the same thickness and cut into 12 matching rectangles. Place one rectangle on top of each filled base and gently press edges together using your fingers to seal.
12. Crimp and vent: Use a fork to crimp the edges tightly and make a few fork pricks in the top of each pop tart to allow steam to escape during baking.
13. Egg wash tops: Brush the tops of each pop tart with more egg wash for a golden finish.
14. Bake: Bake the pop tarts in a preheated oven at 200°C (390°F) for approximately 20 minutes, or until the crust is golden brown and crisp.
15. Cool before frosting: Remove baked pop tarts from the oven and cool on the tray for about 10 minutes, then transfer to a wire rack to cool completely.
16. Prepare frosting: While pop tarts cool, make frosting by mixing powdered sugar with milk and flavorings according to the chosen type: brown sugar cinnamon frosting includes cinnamon and vanilla, and strawberry frosting includes strawberry jam.
17. Frost the pop tarts: Once cool, spread frosting generously over each pop tart. Allow frosting to set for around one hour before serving to enjoy the sweet and buttery treat.

Notes

• Make sure the butter is very cold to achieve a flaky pastry crust.
• Use sourdough discard if you don’t have an active starter to avoid waste.
• The amount of icing can be adjusted based on preference for how sweet and thick you want your topping.
• You can refrigerate the dough discs up to 48 hours before rolling and assembling.
• Do not overfill the pop tarts to prevent leakage during baking.
• Frosting both types of pop tarts adds extra sweetness and flavor contrast, but it is optional.

Keywords: Sourdough pop tarts, homemade pop tarts, sourdough pastry, cinnamon brown sugar filling, strawberry jam pop tarts, breakfast pastry, baked pop tarts