Everything you need for this delicious creation is in your pantry. Strawberry jam and sourdough starter are the staples you need for this kid-friendly recipe.
Sometimes, instead of filling it with homemade strawberry jam, I butter it up with some cheese on top for a savory taste.
Remember those Saturday mornings as a kid? Cartoons blaring, pajamas still on, and the unmistakable aroma of Pop-Tarts wafting from the kitchen?
Yeah, me too. Fast forward to adulting, and those sugary treats hold a certain nostalgic charm, but not exactly the health benefits I crave. Enter my quest for a homemade, sourdough version!
This recipe is a love letter to those childhood mornings but with a grown-up twist. It uses all the deliciousness of a classic Pop-Tart, with a flaky, buttery crust made from leftover sourdough discard (don’t toss that gold!), and endless possibilities for fillings.
Plus, the satisfaction of knowing exactly what’s going into your breakfast (or afternoon snack, no judgement here) is unbeatable. So, ditch the box and whip up this batch of homemade magic. You won’t regret it!
What You’ll Love About This Recipe
First things first, the crust! Sourdough discard gives this recipe a depth of flavor and a beautiful flaky texture that store-bought puff pastry just can’t compete with.
Plus, it’s a fantastic way to use up that leftover starter you might have hanging around. Don’t have any discard? No worries, I’ve got a tip for you in the “Sourdough Discard” section below.
Second, customization! This recipe is your blank canvas.
Go classic with strawberry jam, get fancy with homemade lemon curd, or even go savory with a ricotta and herb filling. The possibilities are endless!
Third, and maybe most importantly, the satisfaction factor.
Knowing you made these delicious treats from scratch, with real ingredients, is a feeling that can’t be replicated by a box on the shelf.
Ingredients
All-Purpose Flour: The base of our flaky crust. Remember, a light touch is key when handling the dough later, to keep those beautiful layers intact.
Sourdough Discard: The magic ingredient! This adds a tangy flavor and wonderful texture to the crust.
If you don’t have any discard on hand, you can create a small starter by mixing 1/2 cup each of flour and water in a jar, feeding it daily with equal parts flour and water for a few days until bubbly and active.
Sugar: A touch of sweetness for the crust. I like to use light brown sugar for a hint of caramel flavor, but granulated white sugar works just fine too.
Salt: A must-have for balancing out the flavors and enhancing the taste of all the ingredients.
Butter: Cold, glorious butter. This is what creates those flaky layers in the crust, so don’t skimp on the quality! I like to use unsalted butter and add a pinch of salt myself, but salted butter works too, just adjust the amount you add to the dough accordingly.
Egg: Used for brushing the tops of the pop tarts before baking, giving them a beautiful golden brown color.
Filling: Here’s where you get creative! My personal favorite is a homemade strawberry jam (because, who doesn’t love a classic?), but feel free to experiment with whatever your heart (and tastebuds) desire.
Powdered Sugar & Milk (for the Icing): Optional, but highly recommended! A simple glaze adds a sweet finishing touch that takes these pop tarts over the top.
How To Make It
First, I mixed the all-purpose flour, sourdough discard, sugar, salt, and cold butter in a large bowl. I used my fingertips to rub the butter into the flour until the mixture resembled coarse crumbs.
Then, I added just enough cold water to bring the dough together. I gently kneaded the dough until it was smooth and elastic.
Next, I rolled out the dough on a lightly floured surface until it was about 1/8 inch thick. I cut the dough into 4-inch squares.
I filled half of each square with my chosen filling, whether it was jam, chocolate, or a savory filling. Then, I folded the squares over, sealed the edges with a fork, and crimped them to create a classic pop-tart shape.
Before baking, I brushed the tops of the pop tarts with a beaten egg for a golden brown finish.
I placed the pop tarts on a baking sheet lined with parchment paper and popped them into a preheated oven. As the pop tarts baked, the aroma filled the kitchen, making my mouth water.
Once the pop tarts were golden brown and cooked through, I let them cool on a wire rack before adding the icing.
I mixed powdered sugar with a little milk to create a simple glaze, then drizzled it over the cooled pop tarts.
The finished product was a sweet, flaky, and delicious treat that brought back childhood memories.
Unique Tips for the Perfect Pop-Tart
Tip # 1 Chill the Dough:
For the flakiest crust, chill the dough for at least 30 minutes before rolling it out. This allows the butter to solidify, resulting in a more tender and flaky crust.
Tip # 2 Don’t Overwork the Dough:
Overworking the dough can lead to a tough crust. Mix the dough just until it comes together, then quickly shape and roll it out.
Tip # 3 Brush with Milk:
Before baking, brush the tops of the pop-tarts with a beaten egg or milk for a golden-brown finish.
Tip # 4 Get Creative with Fillings:
While classic fillings like fruit jams and chocolate are delicious, don’t be afraid to experiment with other flavors. Try savory fillings like spinach and feta or even a sweet and savory combination like apple pie filling and cheddar cheese.
Tip # 4 Homemade Jams and Jellies:
For the ultimate homemade experience, make your own jam or jelly. It’s easier than you think, and you can control the sweetness and flavor.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use all-purpose flour or even a blend of flours, like half all-purpose and half whole wheat.
Can I make these pop-tarts ahead of time?
Absolutely! You can assemble the pop-tarts and freeze them unbaked. When you’re ready to bake them, thaw them in the refrigerator overnight and then bake as directed.
How can I make these pop-tarts healthier?
You can use a healthier filling, such as fruit puree or yogurt. You can also use a whole wheat flour or a gluten-free flour.
Can I make these pop-tarts vegan?
arts by using vegan butter and a plant-based milk for the egg wash.
Can I freeze the leftover dough?
Yes, you can freeze the leftover dough for later use. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
Homemade Sourdough Pop Tarts With Jam Filling
Ingredients
For the Dough:
- 1 cup all-purpose flour
- 1/4 cup sourdough starter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter cut into cubes
For the Filling:
- Your favorite jam jelly, or other filling
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Make the Dough: Combine flour, sourdough starter, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add enough cold water (about 2-3 tablespoons) to form a dough. Knead briefly, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll Out and Fill: Roll out dough on a floured surface to 1/8-inch thickness. Cut into squares. Place filling on half of each square, fold over, and seal edges with a fork.
- Bake: Brush tops with beaten egg. Bake on a parchment-lined baking sheet at 400°F (200°C) for 10-12 minutes, or until golden brown.
- Make the Glaze: Whisk together powdered sugar and milk until smooth.
- Glaze and Serve: Drizzle glaze over cooled pop-tarts.
