Whenever I think about pop tarts, I’m instantly transported back to those carefree childhood mornings, when my biggest dilemma was whether to pick strawberry or brown sugar cinnamon for breakfast. There was something magical about that flaky crust pairing perfectly with gooey, sweet filling, all dusted in a sugary glaze. But as an adult, I’ve discovered a way to elevate those childhood favorites while also being resourceful in the kitchen. Enter my recipe for Homemade Sourdough Discard Pop Tarts! By utilizing that tangy sourdough discard, you not only aid your baking hobby but also whip up a deliciously flaky pastry that’s especially perfect for enjoying with your morning coffee or as an afternoon treat.

These little pockets of joy are not only nostalgic but also a delightful project that adds personality and flair to your kitchen. Plus, they’re super customizable! So, let’s roll up our sleeves and dive into making these flaky, fun, and naturally tangy pop tarts that will surely transport you back to your childhood while satisfying your adult palate!

Why You’ll Love This Recipe

• Easy to make: Perfect for a weekend project or an afternoon with kids.
• Uses sourdough discard: Meet the genius move of reducing waste in the most delicious way!
• Totally customizable: Experiment with any jam, curd, or filling you love!
• Flaky and fun: The layers of flaky pastry are simply irresistible!
• Impressive yet approachable: You’ll feel like a pastry chef with minimal effort!

Ingredients

Here’s what you’ll need to bring these delicious pop tarts to life:

• 1 cup sourdough discard (a week or older, but not moldy!)
• 1 ½ cups all-purpose flour, plus more for dusting
• ½ cup unsalted butter, cold and diced
• ¼ cup granulated sugar
• 1 large egg, beaten (for egg wash)
• ½ teaspoon salt
• 1-2 tablespoons cold water (as needed)
• Your favorite jam, pastry cream, or filling of choice (about 1 cup total)
• Powdered sugar, for glaze (optional)
• Milk or water, for thinning the glaze (optional)

Note: The butter needs to be cold to create that flakiness, so keep it in the fridge until you’re ready to use it. Also, feel free to use gluten-free flour if that’s your thing; just check the flour packaging for best results!

Step-by-Step Instructions

1. Mixing the Dough: In a large mixing bowl, combine the sourdough discard, flour, diced cold butter, sugar, and salt. Using pastry cutters, fork, or your fingers, work the butter into the flour until you have a crumbly mixture with pea-sized pieces.
2. Bringing It Together: Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. It shouldn’t feel sticky. Don’t overmix; otherwise, you’ll lose that flaky texture!
3. Chilling the Dough: Divide the dough into two equal parts. Shape each part into a flat rectangle, wrap them in plastic wrap, and refrigerate for at least 30 minutes (or overnight, for better flavor).
4. Rolling Out: Once the dough is chilled, take one part out and let it sit on the counter for a few minutes. Lightly flour your surface and roll out the dough to about ⅛ inch thick. Cut into rectangles, roughly 3 x 4 inches, and place them on a parchment-lined baking sheet.
5. Fill the Pop Tarts: On half of the rectangles, place a spoonful of your chosen filling (don’t overstuff!). Wet the edges with a bit of the beaten egg, then lay another rectangle on top and press down gently to seal.
6. Creating Vents: Use a fork to crimp the edges of each pop tart and poke a few holes in the top for steam to escape. Brush the tops with the beaten egg to achieve that lovely golden sheen during baking.
7. Baking Time: Preheat your oven to 350°F (175°C). Bake the pop tarts for 25-30 minutes or until they are golden brown and flaky delightfully.
8. Cooling & Glazing: Let them cool on the baking sheet for about 10 minutes. If you choose to glaze, mix powdered sugar with a little milk or water until it achieves your desired consistency. Drizzle on top of cooled pop tarts and, of course, sprinkle with some colorful sprinkles if you’re feeling festive!

Pro Tip: Don’t roll your dough too thin, or the pop tarts will lose their charm and flakiness!

Pro Tips & Variations

Feeling adventurous? Here are some ideas to play around with:

• Flavored Dough: Add a touch of vanilla or almond extract to the dough for extra flavor.
• Different Fillings: Try nut butter and banana slices, lemon curd, or even savory options like cheese and pepper jam for a delicious spin!
• Spicy Kick: Add some finely chopped fresh jalapeños to your filling for a surprise spicy bite. If you’re feeling really adventurous, a spicy peach or pineapple jam can be dynamite!
• Vegan Option: Substitute butter with coconut oil or vegan butter and replace egg wash with a non-dairy milk wash.

Whether you stick to tradition or try something new, these pop tarts are bound to bring a smile to your face and maybe even a sprinkle of nostalgia.

Serving Suggestions

There’s nothing like a freshly baked pop tart paired with a cup of coffee or a tall glass of cold milk! These delightful treats can be served warm right out of the oven or enjoyed at room temperature. Here’s how you might serve them:

• With Coffee: A warm pop tart and a hot cup of coffee are a match made in heaven.
• Breakfast Treat: Serve with fresh fruit for a fun breakfast spread.
• Kid-Friendly Snack: They make for a fun after-school snack, especially with a side of yogurt for dipping!
• Brunch Platter: Include them on a brunch platter alongside scones and muffins for a delightful assortment.

Storage Tips

If you happen to have leftovers (which is unlikely because they’re just that good), here’s how to store these tasty pop tarts:

• Refrigeration: You can store unglazed pop tarts in an airtight container in the refrigerator for up to 5 days.
• Freezing: They freeze beautifully! Just place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
• Reheating: For that fresh-out-of-the-oven taste, warm them briefly in the toaster oven or regular oven before serving. Avoid the microwave, as it can make them soggy.

FAQs

Can I use fresh sourdough starter instead of discard?

Absolutely! You can use your fresh sourdough starter, but remember that the taste will be less tangy if it hasn’t been sitting for a bit. Just make sure it’s not recent or bubbly for better flavor.

What if I don’t have any filling on hand?

No worries! You can always make a quick filling by cooking down some fresh fruits into a jam-like consistency (think apples, berries, or peaches) with a bit of sugar. Even some Nutella can make a fabulous sweet filling!

How flaky should the dough be?

The dough should be crumbly with visible chunks of butter mixed in. The key is to handle it as little as possible to keep those layers intact. The butter creates steam as it bakes, which results in those beautiful flaky layers!

Can I double the recipe?

Yes! Just double the ingredients and make sure to give yourself time to roll out the dough. You might want to bake them in batches to ensure even baking. Enjoy the process!

Can these be made ahead of time?

You can certainly prepare the dough and filling ahead of time and assemble them before baking. You can also assemble them and freeze them raw, ready to bake any time a craving strikes!

Conclusion

As you take a bite of these homemade sourdough discard pop tarts, feel free to just sit back and relish in that delightful crunch and the burst of flavor from your filling. Whether you choose to savor them alone or share with loved ones, I hope these pop tarts bring a smile to your face, just as they do to mine. I’d love to hear how your baking adventure went, so drop a comment below and tell me all about your own pop tart creations! Happy baking!

Irresistible Homemade Sourdough Discard Pop Tarts: Fun & Tangy!

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• Author: meryem
• Total Time: 1 hour 10 minutes
• Yield: 8 pop tarts 1x

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Description

Create flaky, fun pop tarts with your sourdough discard for a naturally tangy treat. Perfect for dessert lovers seeking something unique! 155 chars

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Ingredients

Scale 1x2x3x

1 cup sourdough discard

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and diced

¼ cup granulated sugar

1 large egg, beaten (for egg wash)

½ teaspoon salt

1–2 tablespoons cold water (as needed)

1 cup favorite jam or filling of choice

Powdered sugar, for glaze (optional)

Milk or water, for thinning the glaze (optional)

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Instructions

In a large mixing bowl, combine the sourdough discard, flour, diced cold butter, sugar, and salt. Using pastry cutters, fork, or your fingers, work the butter into the flour until you have a crumbly mixture with pea-sized pieces.

Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. It shouldn’t feel sticky. Don’t overmix.

Divide the dough into two equal parts. Shape each part into a flat rectangle, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Once the dough is chilled, take one part out and let it sit on the counter for a few minutes. Lightly flour your surface and roll out the dough to about ⅛ inch thick. Cut into rectangles, roughly 3 x 4 inches, and place them on a parchment-lined baking sheet.

On half of the rectangles, place a spoonful of your chosen filling. Wet the edges with a bit of beaten egg, then lay another rectangle on top and press down gently to seal.

Use a fork to crimp the edges of each pop tart and poke a few holes in the top for steam to escape. Brush the tops with the beaten egg.

Preheat your oven to 350°F (175°C). Bake the pop tarts for 25-30 minutes or until they are golden brown.

Let them cool on the baking sheet for about 10 minutes. If glazing, mix powdered sugar with a little milk or water and drizzle on top.

Notes

These homemade sourdough discard pop tarts are flaky, fun, and naturally tangy, combining nostalgia and resourcefulness in the kitchen.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 8 pop tarts
• Calories: 250
• Sugar: 10g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g

Keywords: sourdough, pop tarts, dessert, homemade, baking