Everything you need for this delicious recipe 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.

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These sugary treats sure hold a certain nostalgic charm of childhood, but the store-bought version did not exactly provide the health benefits I craved as an adult. That’s how my quest for a homemade, sourdough version started!

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, gather all necessities required to whip up this batch of homemade delight.

Other Recipes That You’ll Like To Try

Sourdough Chocolate Chip Scones 

Zesty Cranberry and Orange Scones

Sour Dough Naan Bread

Healthy Mediterranean Chickpea Salad

Chicken Pot Pie Hand Pies With Puff Pastry 

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.

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How To Make It

1- Mix 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.

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2- Add just enough cold water to bring the dough together. Gently knead the dough until it was smooth and elastic.

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3- Next, I rolled out the dough on a lightly floured surface until it was about 1/8 inch thick. Cut the dough into 4-inch squares.

4- Fill half of each square with any chosen to fill, whether it is a jam, chocolate, or a savory filling. Then, Fold the squares over, seal the edges with a fork, and crimp them to create a classic pop-tart shape.

Brushed the tops of the pop tarts with a beaten egg for a golden brown finish.

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5- Place the pop tarts on a baking sheet lined with parchment paper and pop them into a preheated oven. As the pop tarts baked, the aroma filled the kitchen, making my mouth water.

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6- Once the pop tarts are golden brown and cooked through, let them cool on a wire rack before adding the icing.

7- Mix powdered sugar with a little milk to create a simple glaze, then drizzle it over the cooled pop tarts.

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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 jam or jelly. It’s easier than you think, and you can control the sweetness and flavor.

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Storage and Shelf Life

Pop-Tarts can be stored in several ways without losing their flaky texture and delicious flavor.

At room temperature, keep them in an airtight container or wrapped tightly in plastic wrap for up to 2 days.

For longer freshness, refrigerate the baked Pop-Tarts in an airtight container for up to 5 days. When refrigerated, you can gently reheat them in a toaster or oven to regain crispiness.

For even longer storage, freeze unbaked or baked Pop-Tarts by wrapping them individually in parchment and placing them in freezer-safe bags.

They keep well frozen for up to 3 months—just thaw at room temperature and reheat before serving.

Variations and Flavor Ideas

Pop-Tarts are incredibly versatile—feel free to experiment beyond strawberry jam! For sweet options, try:

• Mixed berry jam with a sprinkle of fresh lemon zest for brightness.
• Lemon curd mixed with fresh blueberries for a tart and sweet combo.
• Chocolate hazelnut spread with crushed toasted hazelnuts for extra crunch.
• Apple pie filling with cinnamon sugar brushed on top before baking.

For savory fillings:

• Spinach and feta cheese with a sprinkle of fresh dill or oregano.
• Sautéed mushrooms and melted Gruyère cheese for an earthy, rich flavor.
• Tomato, basil, and mozzarella with a drizzle of balsamic glaze after baking.

Feel free to mix sweet and savory: pear and gorgonzola or fig and prosciutto are unexpected delights.

Troubleshooting Common Issues

— Dough too sticky: Chill the dough longer or add a little flour, but avoid over-flouring to keep flakiness.

— Jam leaking: Ensure filling is thick (reduce watery jams on the stove) and seal edges firmly using fork tines or crimping.

— Soggy crust: Bake on parchment or silicone mats for steam to escape. Avoid thick jams or overfilling.

— Crust not crispy: Make sure the dough is cold before baking, and use a hot oven for even browning.

Pairing and Serving Suggestions

Pop-Tarts are a fun breakfast. Eat them with coffee or tea.

You can serve them with fruit or yogurt for a healthy brunch.

Kids like them in lunchboxes or as afterschool snacks.

They are great on dessert boards with cookies, brownies, and berries.

For parties, cut them into small pieces and serve with fruit sauce or cream cheese frosting

Frequently Asked Questions