Sourdough Discard Pop-Tarts (Printer-friendly)

Buttery pop-tarts made with sourdough discard and fruit jam. Flaky, tangy, and perfect for breakfast or snacking.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon fine sea salt
04 - 1 cup unsalted butter, cold and cubed
05 - 1/2 cup sourdough discard, unfed
06 - 2 to 3 tablespoons cold milk or water

→ Filling

07 - 1/2 cup fruit jam or preserves (such as strawberry, raspberry, or apricot)
08 - 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional)

→ Assembly

09 - 1 large egg, beaten
10 - 1 tablespoon milk

→ Glaze

11 - 1 cup powdered sugar
12 - 1 to 2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Sprinkles (optional)

# How to Make It:

01 - Combine flour, sugar, and salt in a large bowl. Add cold butter and blend with pastry cutter or fingertips until mixture resembles pea-sized crumbs.
02 - Incorporate sourdough discard and 2 tablespoons cold milk or water. Mix gently until dough begins to form, adding extra liquid if necessary.
03 - Divide dough into two portions, shape into disks, wrap tightly in plastic, and refrigerate for at least 1 hour.
04 - Set oven to 375°F and line a baking sheet with parchment paper.
05 - Roll each chilled dough disk on a lightly floured surface to 1/8-inch thick. Trim into sixteen 3x4-inch rectangles.
06 - Arrange 8 rectangles on the baking sheet. Place 1 tablespoon jam in center of each rectangle, leaving a 1/2-inch border.
07 - Brush edges with egg wash. Cover with remaining dough rectangles and seal perimeters by pressing with a fork.
08 - Poke several holes in the tops using a fork for steam release. Apply a coat of egg wash to surface.
09 - Place in oven and bake for 22 to 25 minutes, or until pastries are golden brown. Transfer to wire rack for cooling.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pastries and decorate with sprinkles if desired.

# Expert Tips:

01 -
  • Uses up leftover sourdough discard you usually toss
  • Flaky homemade dough that tastes way better than store-bought
  • Easy to fill with your favorite jam or spread
  • Make-ahead friendly and lunchbox ready
02 -
  • High in fiber thanks to sourdough and fruit
  • Stays fresh for days and tastes great toasted
  • Kid tested family approved always a party brunch hit
  • Powdered sugar glaze is optional but so pretty
03 -
  • Work quickly with the dough to keep the butter cold for best flakiness You can gently re-roll scraps but too much handling makes it tough
  • Always let your pop-tarts cool before glazing or it will melt off If you want extra pretty edges trim the rectangles with a pizza wheel before baking

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