Description
A delightful way to use sourdough discard, these pop tarts are flaky and buttery with a sweet filling, perfect for breakfast or snacks.
Ingredients
Pastry Dough
- 1 cup sourdough starter discard (unfed is fine)
- 2 cups all-purpose flour
- 1 stick cold butter (cut into small cubes)
- 2 tablespoons sugar
- 1/2 teaspoon salt
Fillings
- 1 cup jam or cinnamon sugar filling (choose thick jam to prevent leaks)
- 1 cup brown sugar and cinnamon mixture (mix brown sugar, cinnamon, a pinch of salt, and a tablespoon of flour)
Glaze
- 1 cup powdered sugar (for the glaze)
- 2-3 tablespoons milk or lemon juice (to thin the glaze)
- 1 teaspoon vanilla extract (optional)
Optional Toppings
- as needed sprinkles, cinnamon, freeze dried fruit powder (for decoration)
Instructions
Prepare the Dough
- In a bowl, stir together flour, sugar, and salt.
- Cut cold butter into small cubes and work it into the flour until you have pea-sized bits.
- Add sourdough discard and mix until it becomes a shaggy dough. If too dry, add cold water a teaspoon at a time.
- Press the dough into a disk, wrap and chill for at least 1 hour.
Shape and Fill Pastries
- Roll the dough on a floured surface to about 1/8 inch thick.
- Cut into rectangles and place filling on half of them, leaving edges clear.
- Top with the other rectangles, press edges together, and crimp with a fork. Poke holes on top.
Bake
- Preheat oven to 375°F. Bake pastries on a parchment-lined sheet for 18 to 24 minutes or until golden.
- Let cool before glazing.
Prepare the Glaze
- Mix powdered sugar with milk or lemon juice until desired consistency is reached.
- Add vanilla extract for extra flavor.
Notes
For best results, cool on a rack to prevent sogginess. These pastries can be frozen unbaked and baked directly from the freezer.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Snack
- Cuisine: American