Ingredients
For the pastry:
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1 cup (227g) unsalted butter, cold and cubed
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2 1/2 cups (300g) all-purpose flour
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2 tbsp granulated sugar
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1/2 tsp salt
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1/2 cup (120g) sourdough discard or active starter
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2–4 tbsp ice-cold water (as needed)
For the filling (choose one or mix & match):
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Fruit jam or preserves (strawberry, raspberry, blueberry)
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Nutella or chocolate spread
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Brown sugar & cinnamon (mixed with a bit of flour)
Optional glaze:
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1 cup powdered sugar
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1–2 tbsp milk
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1/2 tsp vanilla extract
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Sprinkles for fun!
Instructions
1. Make the pastry dough
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In a food processor or large bowl, combine flour, sugar, and salt.
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Cut in the butter until the mixture resembles coarse crumbs.
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Add sourdough discard and mix until just combined. Add cold water a tablespoon at a time until dough holds together.
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Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Assemble the Pop Tarts
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Roll out dough to about 1/8-inch thick.
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Cut into rectangles (about 3×4 inches).
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Spoon 1–2 tsp of filling onto half of the rectangles.
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Top with another rectangle and press edges to seal (use a fork to crimp).
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Poke a few holes in the top to allow steam to escape.
3. Bake
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Preheat oven to 375°F (190°C).
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Place pop tarts on a parchment-lined baking sheet.
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Bake for 20–25 minutes or until golden brown.
4. Glaze (optional)
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Whisk powdered sugar, milk, and vanilla until smooth.
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Drizzle over cooled pop tarts and add sprinkles if desired.
💡 Tips
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The sourdough crust adds a depth of flavor and is less sweet, making the filling shine.
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These freeze well! Bake, cool, and freeze. Reheat in a toaster oven for a fresh treat.
