Description
Delightful homemade pop tarts made using sourdough discard, featuring a flaky crust and sweet filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp salt
- 3 tbsp sugar
- 1 cup butter
- 1/2 cup sourdough discard or active starter
- 1 egg yolk
- 3-5 tbsp cold ice water
- 3/4 cup homemade blueberry jam or filling of choice
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp blueberry filling
Instructions
- Combine flour, salt, and sugar in a bowl.
- Grate in cold butter and mix until crumbly.
- Add sourdough discard and egg yolk, then mix with a fork.
- Gradually add cold water until the dough holds together.
- Divide the dough into 2 discs, wrap, and refrigerate for 1 hour.
- Roll out one disc to 1/8″ thickness and cut into rectangles.
- Place jam on one end, brush edges with egg wash.
- Fold the pastry over and crimp the edges tightly.
- Prick the tops to allow steam to escape and refrigerate again.
- Preheat the oven to 350°F.
- Brush the pastries with egg wash before baking.
- Bake for about 25-30 minutes, until golden brown.
- Cool completely before glazing.
- Whisk together powdered sugar, milk, and jam until smooth.
- Top cooled pop tarts with glaze and enjoy!
Notes
Chill the dough before rolling for a flakier crust. Use high-quality butter for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg