Sourdough Discard Pop Tarts

Homemade pop tarts using sourdough discard are a fun and delicious way to use up your sourdough discard. These pop tarts have a flaky, tender crust and can be filled with your favorite jams or sweet fillings. Here’s a recipe to make sourdough discard pop tarts:

Sourdough Discard Pop Tarts Recipe

Ingredients:

Pastry Dough:

• 2 1/2 cups (300g) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cubed
• 1/2 cup (120ml) sourdough discard (unfed)
• 1/4 cup (60ml) cold water (or more if needed)

Filling:

• 1/2 cup (120ml) fruit jam or preserves, any flavor
• 1 egg, beaten (for egg wash)

Icing:

• 1 cup (120g) powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Sprinkles (optional)

Instructions:

1. Make the Pastry Dough:
   • In a large bowl, whisk together the flour and salt.
   • Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Stir in the sourdough discard.
   • Add the cold water, a tablespoon at a time, and mix until the dough comes together. It should be slightly sticky but manageable.
   • Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • While the dough is chilling, prepare your filling. You can use any fruit jam or preserves you like.
3. Roll Out the Dough:
   • Preheat your oven to 375°F (190°C).
   • On a lightly floured surface, roll out one disc of dough into a rectangle about 1/8-inch thick.
   • Trim the edges to make a neat rectangle, then cut into smaller rectangles about 3×4 inches in size.
   • Repeat with the second disc of dough.
4. Assemble the Pop Tarts:
   • Place half of the rectangles on a parchment-lined baking sheet.
   • Spoon a small amount (about 1-2 teaspoons) of jam into the center of each rectangle, leaving a border around the edges.
   • Brush the edges with beaten egg.
   • Place another rectangle of dough on top of each filled rectangle and press the edges with a fork to seal.
   • Poke a few holes in the top of each pop tart with a fork to allow steam to escape.
   • Brush the tops with the remaining beaten egg.
5. Bake the Pop Tarts:
   • Bake in the preheated oven for 20-25 minutes, or until the pop tarts are golden brown.
   • Remove from the oven and let cool on a wire rack.
6. Make the Icing:
   • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
   • Once the pop tarts are cool, spread the icing on top and add sprinkles if desired.

Tips:

• Dough Consistency: If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.
• Storage: Store the pop tarts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat in the toaster or oven.
• Freezing: Unbaked pop tarts can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Enjoy your homemade sourdough discard pop tarts!