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Sourdough Discard Pop Tarts

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Delicious pastries made using sourdough discard, perfect for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tsp salt
  • 3 tbsp sugar
  • 1 cup butter
  • 1/2 cup sourdough discard or active starter
  • 1 egg yolk
  • 3-5 tbsp cold ice water
  • 3/4 cup homemade blueberry jam or filling of choice
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp blueberry filling

Instructions

  1. Combine flour, salt, and sugar in a bowl.
  2. Grate in the cold butter and mix until crumbly.
  3. Add sourdough discard and egg yolk, then mix with a fork until combined.
  4. Gradually add cold water until the dough holds together.
  5. Divide the dough into 2 discs, wrap them in plastic, and refrigerate for 1 hour.
  6. Roll out one disc to 1/8″ thickness on a floured surface.
  7. Cut the rolled dough into rectangles.
  8. Place your jam on one end of each rectangle.
  9. Brush the edges with an egg wash.
  10. Fold the rectangles in half and crimp the edges to seal.
  11. Prick the tops of the pop tarts with a fork for ventilation.
  12. Refrigerate the assembled pop tarts for a few minutes to firm them up.
  13. Preheat your oven to 350°F (175°C).
  14. Brush the tops with an egg wash.
  15. Bake for about 25-30 minutes until golden brown.
  16. Cool before glazing.
  17. Whisk together powdered sugar, milk, and jam for the glaze.
  18. Top the cooled pop tarts with the glaze and enjoy!

Notes

For a vegan version, substitute butter with a vegan alternative and use a flax egg.

Nutrition

Find it online: https://www.glutenfreez.com/sourdough-discard-pop-tarts/