Description
Enjoy homemade sourdough pop tarts filled with your favorite jam. These flaky pastries are made with a tangy sourdough starter dough, baked to golden perfection, and topped with a sweet glaze for a delightful breakfast or snack treat.
Ingredients
Scale
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
- 2–3 tablespoons cold water
Filling
- Your favorite jam, jelly, or other filling
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Make the Dough: In a mixing bowl, combine the all-purpose flour, sourdough starter, sugar, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 2-3 tablespoons of cold water, just enough to bring the dough together. Knead briefly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Roll Out and Fill: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Cut the dough into squares of your desired size. Place a spoonful of your chosen jam or filling on half of each square, then fold the other half over to enclose the filling. Press the edges firmly with a fork to seal and prevent leaking.
- Bake: Preheat your oven to 400°F (200°C). Transfer the filled pop tarts to a parchment-lined baking sheet. Brush the tops with a beaten egg to give them a golden finish. Bake for 10-12 minutes or until the pop tarts are puffed up and golden brown.
- Make the Glaze: While the pop tarts cool, whisk together the powdered sugar and 2-3 tablespoons of milk until the glaze is smooth and pourable.
- Glaze and Serve: Once the pop tarts have completely cooled, drizzle the glaze over the tops. Allow the glaze to set slightly before serving. Enjoy your homemade sourdough pop tarts fresh!
Notes
- Use any jam or jelly of your choice for the filling, such as strawberry, raspberry, or apricot.
- Ensure the butter and water are cold when making the dough to create a flaky texture.
- Chilling the dough is essential to prevent shrinking during baking.
- Brush with beaten egg for a shiny, golden crust; omit for a more rustic look.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sourdough pop tarts, homemade pop tarts, jam filled pastries, breakfast pastry, sourdough baking
