EINKORN SOURDOUGH RASPBERRY POP TARTS

Einkorn sourdough raspberry pop tarts are the ultimate homemade treat that elevates the nostalgic breakfast pastry to a whole new level of deliciousness. I’ve spent years perfecting this recipe, combining the tangy depth of sourdough with the nutty sweetness of ancient einkorn grain.

These pop tarts feature a flaky, buttery crust wrapped around a naturally sweetened raspberry filling that’ll make store-bought versions pale in comparison. Trust me, once you try these, there’s no going back!

WHY WE LOVE THIS RECIPE

I can’t get enough of these pop tarts because they’re the perfect blend of nostalgic comfort food and wholesome ingredients. The einkorn flour gives them a depth of flavor you just can’t get from regular flour, while the sourdough fermentation adds tanginess and makes them more digestible.

Plus, there’s something incredibly satisfying about biting through that flaky crust into the warm, jammy center! My kids go absolutely crazy for these, and I love that I’m serving them something made with real ingredients instead of the processed store-bought kind.

NEW TO SOURDOUGH?

If you’re just starting your sourdough journey, don’t worry! I remember feeling intimidated at first too. For this recipe, you’ll need an active sourdough starter, which means it should be bubbly and have doubled in size after feeding. If you don’t have a starter yet, ask a friend for some or check local bakeries – many are happy to share.

I feed my starter equal parts flour and water about 8-12 hours before making these pop tarts. The starter adds both flavor and natural leavening, though in this recipe it’s primarily for flavor since we’re making a pastry, not bread.

BENEFITS OF EINKORN FLOUR

I switched to einkorn flour a few years ago, and it’s been a game-changer for my baking. Einkorn is an ancient wheat variety that hasn’t been hybridized like modern wheat. It contains more protein, essential fatty acids, and minerals than regular wheat flour. What I love most is that many people who have mild gluten sensitivities can often tolerate einkorn because it contains a simpler form of gluten.

The flavor is another huge bonus – it has this wonderful nutty, slightly sweet taste that enhances everything I bake with it. In these pop tarts, the einkorn flour creates a tender, flavorful crust that pairs perfectly with the sweet-tart raspberry filling.

MORE EINKORN RECIPES FROM THE HOMESTEAD

After you fall in love with these pop tarts, I’ve got plenty more einkorn recipes waiting for you! My einkorn sourdough bread has the most amazing crust and open crumb structure. For something quicker, try my einkorn pancakes – they’re fluffy, nutty, and delicious with maple syrup. My family also adores my einkorn chocolate chip cookies, which have a rich, buttery flavor that’s unbeatable.

During the holidays, I make einkorn dinner rolls that disappear faster than I can set them on the table. These recipes all harness einkorn’s wonderful nutritional profile and distinctive taste.

EINKORN SOURDOUGH RASPBERRY POP TARTS INGREDIENTS

For the Crust:

• 3/4 cup active sourdough starter
• 2 cups einkorn all-purpose flour
• 1/2 tsp salt
• 1/4 cup honey
• 2 sticks (1 cup) butter, grated with a cheese grater
• 6 tbsp ice water
• 1 egg (optional, for egg wash)

For the Filling:

• 3/4 cup raspberry jam (homemade or store-bought)
• 3 tsp flour for thickening

For Homemade Raspberry Jam:

• 2 cups raspberries
• Lemon juice to taste
• Honey to sweeten

HOW TO MAKE HOMEMADE POP TARTS

1. I start by making the crust. I combine the starter, einkorn flour, salt, honey, and grated butter, mixing with my hands or a food processor. Then I add ice water, 2 tablespoons at a time, until the dough forms a nice ball. Usually takes about 6 tbsp.
2. Next, I wrap the dough in a plastic bag and chill it in the fridge for at least 30 minutes. Sometimes I leave it for a couple of days if I want the benefits of a longer fermentation.
3. When I’m ready to bake, I preheat my oven to 350°F and take the dough out of the fridge. I cut it in half with a dough cutter.
4. I roll one half of the dough on a lightly floured surface into a large rectangle. I always make sure to flour my counter and rolling pin to prevent sticking.
5. Using a pizza roller or dough cutter, I cut a long slit down the middle of the dough, then make 5 more slits on each half. This gives me 12 mini rectangles (6 on each side). I carefully transfer these to a parchment-lined baking tray.
6. I spoon some of my raspberry-flour mixture onto the center of each rectangle.
7. Then I roll out the second half of dough and cut it into 12 matching rectangles.
8. With a food brush, I dab a little water around the edges of the jam on the bottom rectangles. This helps the top layer stick.
9. I place the top rectangles over the filling and gently press around the edges to seal.
10. Using a fork, I press around the edges to create that classic pop tart “crinkled” look.
11. I whisk an egg in a small bowl and brush it over the top of the pop tarts to give them a beautiful golden finish when baked.
12. Finally, I bake them at 350°F for 20-25 minutes, then transfer to a cooling rack.
13. To reheat leftovers, I pop them in the oven at 350°F for about 5 minutes.

NOTES

I’ve learned a few tricks over the years making these pop tarts. Grating the cold butter creates the flakiest crust – don’t skip this step! If your kitchen is warm, refrigerate the dough again if it gets too soft while you’re working with it. Be careful not to overfill the pop tarts or the filling will leak out during baking.

You can make these with any jam you like – strawberry, blueberry, and apricot are all delicious alternatives. For a more dessert-like version, I sometimes drizzle a simple glaze made from powdered sugar and milk over the top once they’ve cooled.

FAQ

Can I make these pop tarts ahead of time?
Absolutely! I often make the dough a day or two ahead and keep it in the fridge. This actually improves the flavor and digestibility through longer fermentation. You can also make the entire pop tarts and freeze them unbaked. Just add about 5-7 minutes to the baking time when cooking from frozen. Baked pop tarts will keep at room temperature for 2-3 days in an airtight container.

Can I use regular flour instead of einkorn?
Yes, you can substitute all-purpose flour if you don’t have einkorn. However, einkorn absorbs moisture differently, so you might need to adjust the water slightly. Start with 4 tablespoons of ice water and add more as needed. The flavor won’t be quite the same, but they’ll still be delicious! I really encourage trying einkorn if you can find it though – the flavor is worth it.

My dough is too sticky. What should I do?
This happens sometimes, especially if your starter is on the wetter side. When my dough gets sticky, I simply add a bit more einkorn flour, about a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much or your crust will become tough. Another option is to chill the dough longer – cold dough is always easier to work with. I sometimes put it in the freezer for 10 minutes if I’m in a hurry.

Print

More recipes you’ll love

• Heart-Shaped Chocolate Date Caramels
• Homemade Cruffins
• Pumpkin Roll Bars