Sourdough Pop Tarts Recipe (3 Flavor Options)
Using my sourdough discard has become a favorite of my families, because, well, they get to enjoy all the yummy sourdough treats that I whip up with it! This sourdough pop tarts recipe is one that I do not make too often, but when I do, they fly off the counter! They are sweet, with a flaky and buttery pastry. The fillings can be anything you love but I am sharing three of our favorites so stick around!
I will admit I am not a fan of store bought pop tarts, but let’s be real, they are full of artificial ingredients and the flavor us just meh. But a homemade sourdough pop tart, or you can call them hand pies? Well, they are in a whole other class!
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Sourdough Recipes
Today I want to share how I make these sourdough pop tarts, and I want to share three of our favorite flavor options:
- Nutella – With the Nutella pop tarts, add 1-2 tablespoons of Nutella to the center of the poptart prior to baking. I create a glaze using Nutella, milk and powdered sugar.
- Fresh Strawberry Jam – For the strawberry, I make a homemade strawberry jam using crushed strawberries and sugar. I boil the mixture until it starts to thicken. Then I turn off the stove and let it cool and continue to become a nice thick jam. Then I use the same powdered sugar glaze, along with red sprinkles, or freeze dried strawberry powder.
- Biscoff Cookie Butter- Add 1-2 tbsp cookie butter to the center of tour poptart. After baking, I add a standard powdered sugar glaze and then top it with some crushed Biscoff cookies
I think my kids favorite flavor is the cookie butter, but the other two are close seconds! Each is topped with a glaze which only makes the pop tarts that much sweeter.
With each flavor I like to customize the glaze a bit. With the Biscoff, I add a standard powdered sugar glaze and then top it with some crushed Biscoff cookies. With the Nutella pop tarts, I create a glaze using Nutella, milk and powdered sugar, and for the strawberry we use the same powdered sugar glaze, along with red sprinkles, or freeze dried strawberry powder.
The golden and flakey crust is so delicate. Homemade pop tarts are definitely a must if you have kids or teens alike!
Lets talk about how to make these yummy sourdough discard pop tarts:
DOUGH INSTRUCTIONS:
In a large bowl(you can also do this right on the counter if you prefer), add the all purpose flour, sugar and salt. Into that you will grate the cold butter. I like to use a cheese grater for this step.
Using a fork or a pastry cutter, cut the butter into the flour mixture until it all begins to form large crumbles. ( this is similar to pie crust)
The next step is to add the sourdough discard and the vinegar to the mixture and use your bench scraper or a fork to mix the dough together. I then like to use my hands to form it into a nice ball.
Next, you will want to form this into a rectangle shape. At this point you want to wrap it in plastic wrap and put it in the fridge for at least one hour to chill. You can keep it refrigerated for up to 24 hours, which can help the sourdough to break down the gluten proteins.
ASSEMBLY:
Once its been chilled, you want to roll it out on a floured surface. BEFORE YOU DO THAT PREHEAT YOUR OVEN TO 350 DEGREES.
Using a rolling pin, roll the dough out into a rectangle shape with about 1/8 inch thickness. Using a sharp knife or pizza cutter, cut the dough into equal strips and then cut across the opposite way to create rectangles. I prefer to make them a bit larger, but you can make them smaller if you want.
Brush the edges of the dough with egg wash and add 2 tablespoons of your filling of choice. Lay a rectangle over the top and use a fork to press and seal the edges. Brush the top of each poptart with egg wash.
Set them on a parchment lined baking sheet. Bake them in the oven for 25 minutes or until the top is golden brown.
Remove the pop tarts from the pan and let them cool on the cooling rack. The filling will be super hot so let it cool.
GLAZE
Once the pop tarts are cool we can add the glaze. Use a small bowl for this. If you want to use a standard powdered sugar glaze, whisk powdered sugar and water together until thick and smooth. You will not need much. I would start with 1/2 cup powdered sugar and 1 tablespoon of water.
If you want to make a custom glaze like the Nutella glaze I made, you want to melt the Nutella in the microwave with some milk. Try 1/4 cup Nutella, 1 tbsp milk. Then add some powdered sugar to get that crust on the top.
The flakey crust with the sweet filling and glaze topping are just the perfect treat!
I love using my sourdough starter discard for this sourdough pop tart recipe. I feel better feeding my family this simple treat than to purchase the store bought ones.
These may be an indulgence but I think they are worth it, because at least you know exactly what is in them!
Sourdough Pop Tarts
Ingredients
CRUST
- 1 cup all purpose flour
- 8 tablespoon unsalted butter as cold as possible
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup sourdough discard
- 1 teaspoon white vinegar
GLAZE
- 1/2 cup powdered sugar
- 1 teaspoon water
FILLINGS
- 1-2 tbsp Nutella, Strawberry Jam, or Cookie Butter per pop tart
Instructions
Dough
- In a large bowl(you can also do this right on the counter if you prefer), add the all purpose flour, sugar and salt. Into that you will grate the cold butter. I like to use a cheese grater for this step.
- Using a fork or a pastry cutter, cut the butter into the flour mixture until it all begins to form large crumbles. ( this is similar to pie crust)
- The next step is to add the sourdough discard and the vinegar to the mixture and use your bench scraper or a fork to mix the dough together. I then like to use my hands to form it into a nice ball.
- Next, you will want to form this into a rectangle shape. At this point you want to wrap it in plastic wrap and put it in the fridge for at least one hour to chill. You can keep it refrigerated for up to 24 hours, which can help the sourdough to break down the gluten proteins.
Assembly
- Once its been chilled, you want to roll it out on a floured surface. BEFORE YOU DO THAT PREHEAT YOUR OVEN TO 350 DEGREES.Using a rolling pin, roll the dough out into a rectangle shape with about 1/8 inch thickness. Using a sharp knife or pizza cutter, cut the dough into equal strips and then cut across the opposite way to create rectangles. I prefer to make them a bit larger, but you can make them smaller if you want.
- Brush the edges of the dough with egg wash and add 2 tablespoons of your filling of choice. Lay a rectangle over the top and use a fork to press and seal the edges. Brush the top of each poptart with egg wash.Set them on a parchment lined baking sheet. Bake them in the oven for 25 minutes or until the top is golden brown.Remove the pop tarts from the pan and let them cool on the cooling rack. The filling will be super hot so let it cool.
Glaze
- Once the pop tarts are cool we can add the glaze. Use a small bowl for this. If you want to use a standard powdered sugar glaze, whisk powdered sugar and water together until thick and smooth. You will not need much. I would start with 1/2 cup powdered sugar and 1 tablespoon of water.
- If you want to make a custom glaze like the Nutella glaze I made, you want to melt the Nutella in the microwave with some milk. Try 1/4 cup Nutella, 1 tbsp milk. Then add some powdered sugar to get that crust on the top.
- Store in an airtight container. Freeze for up to three months. I would recommend freezing without the glaze and adding it once you reheat them. You can reheat them in the air fryer.
Don’t forget to pin this for later!
My kiddos would love it if I made pop tarts.