Print

Sourdough Pop Tarts Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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