Description
Delicious homemade sourdough pop tarts filled with your favorite jam or pastry cream, perfect for breakfast or snacks. These flaky, buttery treats offer a delightful blend of tangy sourdough flavor and sweet filling, baked to a golden brown perfection.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling and Topping
- 1/2 cup jam or pastry filling (your choice)
- 1 egg (for egg wash)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, cold cubed unsalted butter, granulated sugar, and salt. Mix these ingredients together using your fingers, a pastry cutter, or a fork until the mixture becomes crumbly and resembles coarse crumbs.
- Add sourdough and vanilla: Stir in the sourdough starter and vanilla extract to the crumbly mixture. Mix thoroughly until a cohesive dough forms, ensuring all ingredients are fully incorporated.
- Refrigerate the dough: Shape the dough into a ball, wrap it tightly in plastic wrap or place in a sealed container, and chill it in the refrigerator for about 30 minutes. This resting period firms up the butter and makes rolling easier.
- Roll and cut dough: Lightly flour a clean surface and roll out the chilled dough to about 1/8-inch thickness. Cut the dough into rectangles of desired size, typically enough to make 12 pop tarts.
- Fill and assemble: Arrange half of the rectangles on a baking sheet lined with parchment paper. Spoon about 1 tablespoon of your chosen jam or pastry filling into the center of each rectangle. Top each filled piece with one of the remaining rectangles, carefully pressing the edges together to seal.
- Seal edges and apply egg wash: Use a fork to crimp the edges of the sealed pop tarts, which helps keep the filling from leaking during baking. Beat the egg and brush the tops of each pop tart with the egg wash to promote browning and give a shiny finish.
- Bake: Preheat your oven to 375°F (190°C). Place the baking sheet in the oven and bake the pop tarts for 20 to 25 minutes, or until they turn golden brown and puff slightly.
- Cool and serve: Remove the pop tarts from the oven and let them cool completely on a wire rack before serving. This allows the filling to set and prevents burning your mouth on hot filling.
Notes
- You can customize the filling with any jam, preserves, or pastry cream of your choice.
- Ensure the butter is cold before mixing to achieve a flaky texture.
- Chilling the dough before rolling helps with easier handling and crispier pop tarts.
- If preferred, glaze the cooled pop tarts with a simple sugar icing for added sweetness.
- Store leftover pop tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
