Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- I spoon some of my raspberry-flour mixture onto the center of each rectangle.
- Then I roll out the second half of dough and cut it into 12 matching rectangles.
- 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.
- I place the top rectangles over the filling and gently press around the edges to seal.
- Using a fork, I press around the edges to create that classic pop tart “crinkled” look.
- 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.
- Finally, I bake them at 350°F for 20-25 minutes, then transfer to a cooling rack.
- 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.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 350 kcal
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg