Ingredients
Scale
For the crust:
- 1 cup + 1 teaspoon (125 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter, cold
- ½ teaspoon fine sea salt
- 2 tablespoons (30 g) granulated sugar
- ½ cup (125 g) sourdough discard
- 1 teaspoon (5 g) white vinegar
For the filling:
- ½ cup strawberry jam (or filling of choice)
- 1 egg, lightly beaten (for egg wash)
For the glaze:
- ½ cup powdered sugar
- 1 teaspoon water
Instructions
- Prepare the Crust:
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt.
- Grate the cold unsalted butter using a cheese grater directly into the flour mixture. This technique ensures small, uniform pieces of butter, leading to a flaky crust.
- Using a bench scraper or pastry cutter, cut the butter into the flour until the mixture resembles large crumbles.
- Add the sourdough discard and white vinegar to the mixture. Use a fork to combine until the dough starts to come together. If the mixture feels too dry, incorporate a teaspoon of cold water.
- Shape the dough into a cohesive ball, then press it into a rectangular shape. Wrap it tightly in plastic wrap and refrigerate for at least one hour, or up to 24 hours.
- Assemble the Pop Tarts:
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a rectangle approximately ⅛-inch thick.
- Cut the rolled dough into four long strips. Brush the edges of each strip with the lightly beaten egg.
- Place 2 tablespoons of strawberry jam (or your chosen filling) on one side of each strip. Fold the dough over the filling, ensuring the edges align.
- Seal the edges by pressing them with a fork, creating a decorative crimped pattern. Brush the tops of each pop tart with the remaining egg wash.
- Transfer the pop tarts to the prepared baking sheet. Bake for 25-30 minutes, or until the crust turns golden brown. Once baked, move them to a cooling rack to cool completely.
- Apply the Glaze:
- In a small bowl, whisk together the powdered sugar and water until the mixture is smooth and thick.
- Once the pop tarts have cooled, drizzle the glaze over each one. For added flair, sprinkle coarse sugar or colorful sprinkles on top before the glaze sets.
Notes
Cold Ingredients: Ensuring that your butter and sourdough discard are cold helps in creating a flaky pastry. Warm ingredients can lead to a denser crust.
Avoid Overfilling: While it might be tempting to add extra filling, overfilling can cause the pop tarts to leak during baking. Stick to the recommended amount for the best results.
Chilling the Dough: Allowing the dough to rest in the refrigerator not only makes it easier to handle but also enhances the pastry’s texture by relaxing the gluten.
- Prep Time: 20 minutes
- Chilling: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1pop tart
- Calories: 543kcal
- Sugar: 41g
- Sodium: 309mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg