Sourdough Pop Tarts

5 from 2 votes

This sourdough Pop Tarts recipe is a fun throwback to a favorite childhood treat. Sourdough pie dough is filled with canned strawberry jam and baked to golden perfection. Then, these old-school snacks are topped with a sweet glaze and colorful sprinkles.

Prep Time30

Cook Time30

Chill Time1

Total Time2

Course: Sourdough

Cuisine: American

Servings: servings

Calories: 441kcal

Author: Rebecca Warfield

Ingredients

Dough

2 cups 240 g all-purpose flour
1 teaspoon 6 g salt
1/4 cup 50 g granulated sugar
16 tablespoon 226 g very cold unsalted butter cubed or shredded
1 cup 227 g sourdough starter discard

Jam Filling

1 cup strawberry jam or filling of choice

Egg Wash

1 egg yolk
1 tablespoon water

Icing

1 cup 115 g powdered sugar
2-4 teaspoons water
Sprinkles optional

Instructions

Make the Dough

In a large bowl, whisk together the flour, sugar, and salt.
2 cups 240 g all-purpose flour, 1 teaspoon 6 g salt, 1/4 cup 50 g granulated sugar
Add the butter to the flour mixture. Use a pastry cutter or fork to incorporate it until the butter is in pea-sized chunks. Don't overmix.
16 tablespoon 226 g very cold unsalted butter
Add the sourdough discard and mix until just combined. I like to use a fork to work it in. However, I often find that I need to use my hands to form a cohesive ball. Again, don't overmix.
1 cup 227 g sourdough starter discard
Turn the dough out onto a clean counter or work surface. Use a bench scraper or sharp knife to cut the dough in half.
Shape each half into a thick rectangle and wrap individually in plastic wrap.
Refrigerate for one hour or up to 3 days.

Assemble

Preheat the oven to 350° F.
On a lightly floured surface, roll one portion of the refrigerated dough into a rectangle about 1/8" thick.
Use a pizza cutter or knife to clean up the edges. Then, cut the dough into four equal rectangles.
Line a baking sheet with parchment paper and lightly flour it. Move the rectangles onto the sheet. This way, later, you don't have to worry about transferring the filled dough, which can be tricky.
Fill one end of the rectangle with about 1 1/2 tablespoons of strawberry jam (see notes about filling amounts). Spread the jam, leaving some room around the outer perimeter.
1 cup strawberry jam
Fold the dough over from the short end to the opposite short end. Try to avoid pushing out any of the jam. But if some comes out, don't sweat it.
Pinch the edges to seal. Then, use a fork to crimp the edges.
Repeat with the other half of the dough.

Bake

Whisk together the egg yolk and water. Brush lightly over each pop tart. Avoid any pooling around the base of the pastry.
1 egg yolk, 1 tablespoon water
Bake for 25-30 minutes or until golden brown. Let them rest on the sheet for a few minutes, then transfer them to a wire rack to cool to room temperature.

Glaze

Once the Pop Tarts have completely cooled, in a small bowl, mix together the powdered sugar and one teaspoon of water. Add one teaspoon of water at a time until the icing is thick, glossy, and smooth.
1 cup 115 g powdered sugar, 2-4 teaspoons water
Spoon the icing onto the top of each pop tart.
Sprinkle with colorful sprinkles, coarse sugar, or your favorite toppings.
Sprinkles

Notes

Don't overfill the Pop Tarts or they will be hard to seal and will leak while baking.
Let the Pop Tarts cool completely to room temp before adding the icing. If they are at all warm, the icing will melt.
To long-ferment your dough, wrap it in plastic wrap and put it in the fridge for up to 3 days. This is a good option if you want a more sour flavor or if you prefer fermented grains.
Pop the butter in the freezer before making the dough. This will help create a flaky and delicious crust.
Before refrigerating the dough, shape it into a rectangle. The easiest way to roll dough into a specific shape is to begin with the desired shape.

Nutrition