Description
Sourdough pop-tarts pack a nostalgic punch of childhood memories with a grown-up twist that turns breakfast into a delightful treat. Flaky, tangy sourdough pastry filled with your favorite jam and topped with a sweet glaze makes mornings something to savor.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- ½ cup unsalted butter
- ½ cup fruit jam
Sourdough & Liquid Components:
- ¼ cup active sourdough starter
- ¼ cup cold water
- 1 large egg
- 2 tablespoons milk
Finishing Components:
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Mix 2 cups flour and ½ teaspoon salt in a large bowl until thoroughly blended.
- Dice ½ cup cold butter into small cubes, then incorporate into flour mixture using fingertips until texture resembles coarse crumbs.
- Form a small crater in flour mixture’s center and pour in ¼ cup sourdough starter, ¼ cup cold water, and 1 beaten egg.
- Combine ingredients gently until a rough, shaggy dough emerges.
- Transfer dough to a floured surface and knead for 3-4 minutes until surface becomes smooth and uniform.
- Wrap dough in plastic film and chill inside refrigerator for exactly 1 hour.
- Roll chilled dough to ⅛-inch thickness on a generously floured workspace.
- Cut dough into precise 3×4 inch rectangular shapes using a sharp knife or pastry cutter.
- Place 1 tablespoon fruit jam directly in the center of half the rectangular dough pieces.
- Cover jam-topped rectangles with remaining dough pieces, pressing edges together.
- Use fork tines to firmly crimp and seal each pop-tart’s perimeter.
- Arrange sealed pop-tarts on a parchment-lined baking sheet.
- Refrigerate pop-tarts for 30 minutes to help maintain their structured shape.
- Preheat oven to precisely 375°F with rack positioned in center position.
- Bake pop-tarts for 20-25 minutes until surfaces turn golden brown.
- Remove baking sheet from oven and transfer pop-tarts to a wire cooling rack.
- Allow pop-tarts to cool completely for approximately 30 minutes.
- Whisk 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until glaze becomes silky smooth.
- Drizzle prepared glaze generously over cooled pop-tarts.
- Rest pop-tarts for 10 minutes to allow glaze to set before serving.
Notes
- Always use cold butter for the most tender, flaky pastry that breaks apart beautifully when bitten.
- Refrigerating the dough twice helps develop a more complex flavor and prevents the pastry from spreading during baking.
- Work with chilled dough to keep butter solid and create those delicate, layered pastry textures.
- Experiment with different jam flavors like raspberry, blueberry, or apricot to personalize your pop-tarts and keep things interesting.
- Prep Time: 1 hour 40 minutes
- Cook Time: 20-25 minutes
- Category: Tarts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 26 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg