Homemade Sourdough Pop Tarts

why make this recipe

Homemade Sourdough Pop Tarts are a delicious twist on the classic snack. They are easy to make, and you can customize the filling to your liking. Using sourdough discard adds a unique flavor that makes these pop tarts stand out. Plus, they are a perfect treat for breakfast or dessert. By making them at home, you can avoid artificial ingredients and add a personal touch to every batch.

how to make Homemade Sourdough Pop Tarts

Ingredients:

• 226 grams strawberries (fresh or frozen)
• 57 grams cane sugar (for filling)
• 1/2 teaspoon lemon juice
• 57 grams unsalted butter (softened)
• 57 grams cane sugar (for dough)
• 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 (for dough)
• 88 grams strawberry preserves
• 1 teaspoon cornstarch
• 2 to 3 tablespoons water (for filling)
• 106 grams powdered sugar sifted (for glaze)
• 1 to 2 tablespoons milk (for glaze)
• natural decorating sugars

Directions:

1. Make the strawberry preserves: Remove the stems and finely chop the strawberries if using fresh ones. Combine strawberries, sugar, and lemon juice in a medium pot. Cook over medium heat until the sugar dissolves. Increase the heat to high and boil for 1 to 2 minutes, stirring occasionally. If using frozen strawberries, you may need to cook a little longer. Reduce the heat to medium and simmer for about 10 minutes, until thick. Transfer the mixture to a glass jar and let it cool. Extra preserves can be stored in the fridge for up to 2 weeks.
2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Make the dough: In a mixing bowl, stir the softened butter, sugars, and vanilla extract until combined. In a separate small bowl, mix the sourdough discard and egg yolk. Add flour to the butter mixture and then the egg yolk mixture. Mix on low until crumbly, adding water as needed until the dough comes together. Form it into a smooth ball with your hands.
4. Roll out the dough: On a floured surface or parchment paper, roll out the dough into a 14-inch square, about 1/8-inch to 1/4-inch thick. Trim the edges to make a 12-inch rectangle and cut out twelve 4 by 3-inch rectangles.
5. Place half of the rectangles on the prepared baking sheet.
6. Make the filling: Mix the strawberry preserves and cornstarch in a bowl.
7. Assemble the tarts: Spoon about 1 tablespoon of filling into the center of each dough rectangle. Dab water around the edges to help seal. Top each rectangle with another piece of dough. Use a fork to crimp the edges and poke holes in the top to allow steam to escape.
8. Bake for 20 to 25 minutes or until the bottoms are lightly golden brown. Allow them to cool completely on the baking sheet.
9. Make the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth and thick.
10. Frost each pop tart with the glaze and sprinkle with natural decorating sugars.
11. Store in an airtight container for up to 3 days.

how to serve Homemade Sourdough Pop Tarts

Serve these pop tarts warm or at room temperature. They are great on their own or with a cup of coffee or tea. You can even heat them slightly in the microwave for a warm treat.

how to store Homemade Sourdough Pop Tarts

Store the 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 each one individually and store them in the freezer for up to a month.

tips to make Homemade Sourdough Pop Tarts

• If you want a thicker filling, cook the strawberry mixture a bit longer.
• Use different fruits or jams for the filling to try new flavors.
• Make sure to keep the dough cold for best results.

variation

You can easily change the filling to your favorite fruit preserves like blueberry, raspberry, or even chocolate spread for a different taste.

FAQs

1. Can I use store-bought pop tart dough? Yes, you can. However, using homemade dough with sourdough discard gives a unique flavor.

2. How can I make the filling thicker? Adding a bit more cornstarch or cooking the fruit mixture longer can help thicken the filling.

3. Can I make these pop tarts gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 swap that allows for baking.

Homemade Sourdough Pop Tarts

Delicious and customizable pop tarts made with sourdough discard, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 pieces

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the strawberry filling

• 226 grams strawberries (fresh or frozen) Remove stems and chop if using fresh
• 57 grams cane sugar For filling
• 1/2 teaspoon lemon juice
• 88 grams strawberry preserves
• 1 teaspoon cornstarch
• 2 to 3 tablespoons water For filling

For the dough

• 57 grams unsalted butter Softened
• 57 grams cane sugar
• 1 teaspoon vanilla extract
• 57 grams sourdough discard
• 1 large egg yolk
• 255 grams all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons water For dough

For the glaze

• 106 grams powdered sugar Sifted
• 1 to 2 tablespoons milk For glaze
• natural as needed decorating sugars

Method

Make the strawberry preserves

• Remove the stems and finely chop the strawberries if using fresh ones.
• Combine strawberries, sugar, and lemon juice in a medium pot.
• Cook over medium heat until the sugar dissolves.
• Increase the heat to high and boil for 1 to 2 minutes, stirring occasionally.
• Reduce the heat to medium and simmer for about 10 minutes, until thick. Transfer the mixture to a glass jar and let it cool.
• Extra preserves can be stored in the fridge for up to 2 weeks.

Prepare the dough

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, stir the softened butter, sugars, and vanilla extract until combined.
• In a separate small bowl, mix the sourdough discard and egg yolk.
• Add flour to the butter mixture and then the egg yolk mixture. Mix on low until crumbly, adding water as needed until the dough comes together.
• Form it into a smooth ball with your hands.

Assemble the pop tarts

• On a floured surface or parchment paper, roll out the dough into a 14-inch square, about 1/8-inch to 1/4-inch thick.
• Trim the edges to make a 12-inch rectangle and cut out twelve 4 by 3-inch rectangles.
• Place half of the rectangles on the prepared baking sheet.
• Mix the strawberry preserves and cornstarch in a bowl.
• Spoon about 1 tablespoon of filling into the center of each dough rectangle.
• Dab water around the edges to help seal. Top each rectangle with another piece of dough.
• Use a fork to crimp the edges and poke holes in the top to allow steam to escape.
• Bake for 20 to 25 minutes or until the bottoms are lightly golden brown.
• Allow them to cool completely on the baking sheet.

Make the glaze

• In a small bowl, whisk together the powdered sugar and milk until smooth and thick.
• Frost each pop tart with the glaze and sprinkle with natural decorating sugars.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 80mgFiber: 1gSugar: 15g

Notes

Serve these pop tarts warm or at room temperature. They are great on their own or with a cup of coffee or tea. Store in an airtight container for up to 3 days.

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