I’ve always enjoyed eating pop tarts, so when I kept seeing the many online recipes for Homemade Sourdough Pop Tarts, I knew I had to give it a try. These little treats are fun to make and quite scrumptious to eat! They are yet another way to use your sourdough discard, which is always a bonus!
I Admit I Was Skeptical
Online bakers seem to have great success making pies, brownies, cookies, and now pop tarts with their sourdough. But at first I was skeptical, and it’s taken me a couple years to even test it out.
You see, I’ve tried making brownies and chocolate chip cookies with my starter . . . all failures. Or at least my attempts haven’t lived up to my expectations. But my niece, Danielle, is very adventurous and encouraging. Keep Trying!
I’m glad I did, because not only are these Homemade Sourdough Pop Tarts delicious, they are quite fun to make. Even more so if you have little hands to help you!
See my Sourdough Discard Recipes. Browse Breakfast Ideas or Recipes for Cooking with Kids.
Notes On This Recipe
There are many recipes online for Sourdough Pop Tarts. Most use butter for the dough. I chose to go with half vegetable shortening and half butter. Also, unlike many of the recipes out there, I opted not to include cider vinegar. I tested the recipe with and without and saw no advantage to using it, despite the claims that it would produce a flakier crust. Perhaps that’s because of the vegetable shortening.
As of now, I have not tried making Pie Dough with Sourdough Discard. This recipe may prompt me to do so. Until then, you may view my Award-Winning Pie Dough Recipe Here.
As for the fruit filling, feel free to use your favorite jam or preserves. Sometimes I use more than one flavor. For this recipe, I used my mom’s homemade peach jam, which was amazing!
More Filling Ideas (Jams, Preserves, or Spreads):
Strawberry, Blueberry, Cherry, Blackberry, Raspberry, Peach, Apricot, Cranberry, Fig, Apple, or Brown Sugar and Cinnamon
Ingredients for Homemade Sourdough Pop Tarts
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Please note that the pastry dough needs to be refrigerated for at least an hour, although I let mine set overnight. This allows me to prepare the pop tarts the next morning to bake and serve fresh for breakfast or a morning snack.
Prepare the Pastry Dough
In a medium bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Add to this small pieces of butter, and vegetable shortening. Cut in with a blending fork until crumbly.
Add the sourdough discard and stir in until a ball forms. Cover the dough in plastic wrap and refrigerate for at least one hour, but I like to allow the dough to chill overnight.
Roll the Pastry Dough
The next morning, or when the dough is chilled, preheat oven to 350°F. Roll out half of the dough using a rolling pin or pastry roller to make a 9″ x 12″ rectangle. Try to form the rectangle as best you can at the corners.
If you’re concerned about each of the pieces being the same size, you may trim the edges with a pastry wheel or knife. Otherwise, just try to pair the bottoms and tops to fit as best you can.
Then, with a pastry wheel or knife, make a horizontal cut through the center followed by 3-inch cuts diagonally so that you have eight 3″ x 4.5″ pieces, approximately.
If you are concerned about the pieces being equal in size and shape, you may use a ruler to form the tarts. That’s what I did the first time I made this recipe. Afterward, I became less concerned and gauged the cuts by eye, and they still tasted the same, although maybe not as pretty.
Pierce holes in four of the tops with a roller docker or fork to allow the filling to escape while it bakes. Transfer the bottom pieces (4) to a baking sheet lined with parchment paper or a silicone baking mat, leaving at least 1/2″ between the tarts.
For easy transfer, dip your spatula in flour between each placement.
Assemble the Sourdough Pop Tarts
In a small bowl, whisk together 1 egg and 1 tablespoon of water to make an egg wash. To begin assembling the pop tarts, brush each of the pastry pieces with egg wash. Then spoon about 2 tablespoons of jam onto the centers, spreading to within 1/2″ from the edges.
Place the remaining four tops onto the bottoms, matching size and shape as best you can. Crimp the edges with tins of a fork to seal in the preserves.
Next, brush the tops with the egg wash. At this point, you’ll have four pop tarts ready to bake. Repeat these steps with the remaining half of the dough.
Bake the Pop Tarts
Bake the pop tarts in a preheated oven for 25-30 minutes until the edges are golden brown and the dough has cooked through. Remove the tarts from the oven and allow to cool for 10 minutes. Then transfer the pop tarts to a wire cooling rack. At this point, the pop tarts may be eaten, but I encourage you to ice them for the very best flavor!
Decorate the Pop Tarts
Now that the pop tarts have been baked and have somewhat cooled, it’s time to finish them with a light vanilla glaze and sprinkles. Make sure to have your kiddos help with this step if that is an option.
Prepare the Vanilla Glaze by mixing together in a small bowl, the powdered sugar, hot water, and vanilla extract. Whisk until the sugar dissolves and drizzles in a light stream. Spread the icing over the slightly warm tarts. My husband likes them fully coated, but if you want to drizzle this on, feel free to do so.
Before the icing sets, sprinkle the pop tarts with decorating or seasonal sprinkles.
Allow the Sourdough Pop Tarts to finish cooling until the icing has fully set before serving. These little tarts make great snacks that are best the day they are made. However, you may store them in a covered container for up to 5 days, reheating them in an oven or toaster oven (not a toaster) until lightly crisp. This recipe will make 8 pop tarts.
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Homemade Sourdough Pop Tarts
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Ingredients
Pastry Dough
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup vegetable shortening
- 1/2 cup butter
- 1 cup sourdough discard (unfed)
Jam Filling
- 1 large egg + 1 T water (egg wash)
- 1 cup peach jam
Vanilla Glaze
- 1 cup powdered sugar
- 5 teaspoons hot water
- 1 teaspoon vanilla extract
- 3 tablespoons decorating sprinkles (optional)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. (Please note that the pastry dough needs to be refrigerated for at least an hour, although I let mine set overnight. This allows me to prepare the pop tarts the next morning to bake and serve fresh for breakfast or a morning snack.)
Prepare the Pastry Dough
- In a medium bowl, combine the all-purpose flour, granulated sugar, and kosher salt.2 cups all-purpose flour, 2 teaspoons granulated sugar, 1 teaspoon kosher salt
- Add to this small pieces of butter, and vegetable shortening. Cut in with a blending fork until crumbly.1/2 cup butter, 1/2 cup vegetable shortening
- Add the sourdough discard and stir in until a ball forms. Cover the dough in plastic wrap and refrigerate for at least one hour or for up to 24 hours.1 cup sourdough discard
Roll the Pastry Dough
- The next morning, or when the dough is chilled, preheat oven to 350°F. Roll out half of the dough using a rolling pin or pastry roller to make a 9″ x 12″ rectangle. (Try to form the rectangle as best you can at the corners.)
- With a pastry wheel or knife, make a horizontal cut through the center followed by 3-inch cuts diagonally so that you have eight 3″ x 4.5″ pieces, approximately. If desired, you may use a ruler to make exact cuts.
- Pierce holes in four of the tops with a roller docker or fork to allow the filling to escape while it bakes. Transfer the bottom pieces (4) to a baking sheet lined with parchment paper or a silicone baking mat, leaving at least 1/2″ between the tarts. (For easy transfer, dip your spatula in flour between each placement.)
Assemble the Sourdough Pop Tarts
- In a small bowl, whisk together 1 egg and 1 tablespoon of water to make an egg wash.1 large egg + 1 T water
- To begin assembling the pop tarts, brush each of the pastry pieces with egg wash. Then spoon about 2 tablespoons of jam onto the centers, spreading to within 1/2″ from the edges.1 cup peach jam
- Place the remaining four tops onto the bottoms, matching size and shape as best you can. Crimp the edges with tins of a fork to seal in the preserves.
- Next, brush the tops with the egg wash. At this point, you’ll have four pop tarts ready to bake. Repeat these steps with the remaining half of the dough.
Bake the Pop Tarts
- Bake the pop tarts in a preheated oven for 25-30 minutes until the edges are golden brown and the dough has cooked through.
- Remove the tarts from the oven and allow to cool for 10 minutes. Then transfer the pop tarts to a wire cooling rack. At this point, the pop tarts may be eaten, but I encourage you to ice them for the very best flavor!
Decorate the Pop Tarts
- Prepare the Vanilla Glaze by mixing together in a small bowl, the powdered sugar, hot water, and vanilla extract. Whisk until the sugar dissolves and drizzles in a light stream.1 cup powdered sugar, 5 teaspoons hot water, 1 teaspoon vanilla extract
- Spread the icing over the slightly warm tarts.
- Before the icing sets, sprinkle the pop tarts with decorating sprinkles.3 tablespoons decorating sprinkles
- Allow the Sourdough Pop Tarts to finish cooling until the icing has fully set before serving. Makes 8 Pop Tarts.
