Sourdough pop tarts are delicious, easy to make, and so much healthier than their store-bought counterparts. If you’re a fan of sourdough pastries or just curious about new and exciting sourdough recipes, you’re in for a treat. These sourdough pop tarts are filled with flaky goodness and mouthwatering flavors!
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What Are Sourdough Pop Tarts?
Sourdough pop tarts are a yummy twist on the classic toaster pastry. They bring together the tangy goodness of sourdough with sweet and flavorful fillings, creating a perfect harmony of taste and texture. These pastries are not just a breakfast option; they make for a fantastic anytime snack that will have your taste buds doing a happy dance.
A Great Sourdough Discard Recipe
One of the best things about sourdough pop tarts is that they give you the opportunity to put your sourdough discard to good use. If you’ve been wondering what to do with that extra sourdough starter you have during feedings, look no further. Sourdough discard recipes, like these pop tarts, turn what might have been wasted into something extraordinary.
Check out my other sourdough discard recipes and give them a try!
How to make Blackberry Sourdough Pop Tarts
Equipment:
- Rolling pin
- Measuring cups
- Measuring spoons
- Fork
- Sharp knife
- Glass Mixing bowls
- Pastry Brush
Take a look at all of my homesteading kitchen essentials
Ingredients:
Sourdough Pastry:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup sugar
- 1 teaspoon salt
- 2 tablespoons cold water
- 1 egg beaten
Blackberry Filling:
- 2 cups blackberries- frozen is fine
- ¼ cup water
- ¼ cup sugar
- ¼ tsp salt
- 1 tbsp cornstarch
- 2 tbsp lemon juice
Glaze
- ¼ cup butter- melted
- ½ cup confectioner’s sugar
- 1 tbsp lemon juice
- 1 tbsp blackberry filling
Instructions:
Prepare the Sourdough Pastry
In a large mixing bowl, combine the all-purpose flour, sugar, and salt .
Next, incorporate the cold, cubed butter into the dough. Use your hands or a pastry cutter to blend the butter evenly. The goal is to create a crumbly texture with visible butter pieces – this ensures a flaky pastry.
Work in the sourdough discard and water until a dough forms.
Divide the dough into two equal pieces and shape them into discs.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour. This chilling process allows the fats to solidify, resulting in that perfect, buttery flakiness. I allow my dough to rest over night if possible.
Blackberry Filling
Begin by making the blackberry filling. Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
Turn the heat down to low and allow the berries to simmer.
Whisk together the lemon juice and cornstarch. Make sure the lemon juice is cool before combining it with the cornstarch. Slowly stir the slurry into the blackberries.
Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat.
Making the Pop Tarts
Once the dough has chilled, preheat your oven to 350°F (180°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
Using a sharp knife or a pastry cutter, cut the dough into rectangles of your desired size. Keep in mind that uniform sizes ensure even baking.
Spread a thin layer of the black berry jam onto half of the pastry rectangles. If you’re feeling adventurous, mix in some sourdough discard for an extra layer of flavor and texture.
Place the remaining rectangles on top of the filled ones, creating little pop tart sandwiches. Press the edges to seal, and use a fork to crimp the edges for that classic pop tart look.
Brush the tops of your pop tarts with the beaten egg to give them a beautiful golden finish when baked.
Place the pop tarts on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown.
Allow your sourdough pop tarts to cool on a wire rack. The hardest part is resisting the temptation to dive in while they’re still warm!
Make the Glaze
Whisk the melted butter, confectioner sugar, filling and lemon juice together to form a glaze.
Spread the glaze over the top of the pop tarts and enjoy! You’re going to love these flavors.
Tips and Variations:
- Experiment with different fruit fillings, or try a combination of sweet and savory options.
- Add different jams to your glaze for a delicious combination of flavors.
- Don’t forget to save your sourdough discard – it adds depth of flavor to both the pastry and the filling.
FAQs
Can I use my active sourdough starter for this recipe?
Absolutely! While sourdough discard works wonders, an active starter can also be used. Just be mindful of the hydration level and adjust your flour accordingly.
How long do these pop tarts stay fresh?
Like any homemade pastry, they are best enjoyed fresh. However, you can store them in an airtight container for up to 3-4 days. If you can resist eating them all in one sitting, that is!
Can I freeze sourdough pop tarts for later?
Yes, you can! After you assemble them and prior to baking, pop them in the freezer, and when you’re craving a quick treat, just warm them up in the oven. It’s like having a fresh batch every time.
Tips for Perfect Sourdough Pop Tarts
Chill, Chill, Chill: Don’t rush the chilling process. Letting the dough rest in the fridge allows the fats to solidify, giving you that perfect flaky texture.
Get Creative with Fillings: While classic fruit fillings are fantastic, don’t be afraid to get creative! Nutella, cream cheese, or even savory options like cheese and herbs can be delightful surprises.
Egg Wash Magic: Before baking, give your pop tarts a light egg wash. It adds a beautiful golden finish and that extra touch of bakery magic.
Size Matters: Keep your pop tarts a uniform size for even baking. Plus, it ensures that every bite is a perfect balance of crust and filling.
So there you have it, a quick guide to mastering the art of sourdough pop tarts. With these tips and tricks, you’ll be creating bakery-worthy treats that will have everyone asking for seconds. Get ready to impress your friends and family with your newfound sourdough pastry skills – happy baking!
If you enjoyed these sourdough pop tarts, please share them! Thanks for visiting my farm.
Blackberry Sourdough Pop Tarts
Equipment
- Rolling Pin
- Measuring cups
- Measuring spoons
- Fork
- Sharp knife
- Glass Mixing Bowl
- Pastry Brush
Ingredients
Sourdough Pastry
- 1 cup Sourdough discard
- 2 cups All-purpose Flour
- 1 cup Unsalted butter, cold and cubed
- 1/4 cup Sugar
- 1 tsp Salt
- 2 tbsp Cold Water
- 1 Egg beaten
Blackberry Filling
- 2 cups Blackberries Frozen is fine
- 1/4 cup Water
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 tbsp Cornstarch
- 2 tbsp Lemon Juice
Lemon Glaze
- 1/4 cup melted Butter
- 1/2 cup Confectioner's sugar
- 1 tbsp Lemon Juice
Instructions
Prepare the Sourdough Pastry
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Next, incorporate the cold, cubed butter into the dough. Use your hands or a pastry cutter to blend the butter evenly. The goal is to create a crumbly texture with visible butter pieces – this ensures a flaky pastry.
- Work in the sourdough starter and cold water until a dough forms.
- Divide the dough into two equal pieces and shape them into discs.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour. This chilling process allows the fats to solidify, resulting in that perfect, buttery flakiness. I allow my dough to rest over night if possible.
Blackberry Filling
- Begin by making the blackberry filling. Add the blackberries, water, sugar, and salt to a heavy-bottom saucepan.
- Cook over medium heat until the blackberries burst and release their juices. This should take around 5 minutes.
- Turn the heat down to low and allow the berries to simmer.
- Whisk together the lemon juice and cornstarch. Make sure the lemon juice is cool before combining it with the cornstarch. Slowly stir the slurry into the blackberries.
- Continue cooking on low heat for around 3 minutes until the sauce thickens. Remove it from the heat.
Making the Pop Tarts
- Once the dough has chilled, preheat your oven to 350°F (180°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Using a sharp knife or a pastry cutter, cut the dough into rectangles of your desired size. Keep in mind that uniform sizes ensure even baking.
- Spread a thin layer of the blackberry filling onto half of the pastry rectangles. If you're feeling adventurous, mix in some sourdough discard for an extra layer of flavor and texture.
- Place the remaining rectangles on top of the filled ones, creating little pop tart sandwiches. Press the edges to seal, and use a fork to crimp the edges for that classic pop tart look.
- Brush the tops of your pop tarts with the beaten egg to give them a beautiful golden finish when baked.
- Place the pop tarts on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown.
Preparing the Lemon Glaze
- While the pop tarts bake, whisk the melted butter, confectioner sugar, blackberry filling and lemon juice together to form a glaze.
- Spread the glaze over the top of the pop tarts and enjoy!
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