Delicious Sourdough Discard Pop-Tarts: Easy Homemade Recipe
When you bake with sourdough discard it adds a tangy flavor to the pop-tarts that really sets them apart from other pastries. Each batch is a fun-filled experiment that results in flaky, buttery crusts and sweet sticky fillings that make every bite scrumptious.
Equipment
- 1 set measuring spoons
- 1 set measuring cups
- 1 mixing bowl
- 1 Rolling Pin
- 1 bench scraper
- 1 baking pan
Ingredients
Ingredients for the Crust
- 1 cup + 1 tsp all purpose flour (125 g)
- ½ tsp salt
- 2 TBSP sugar (30 g)
- 8 TBSP cold , unsalted butter(113 g)
- ½ cup sourdough discard (125 g)
- 1 tsp white vinegar (5 g)
Pop-tart Filling
- 1 egg (egg wash)
- ½ cup Jam of your choice for filling
Pop-Tart Glaze
- 1 tsp water (add more if needed to get to correct consistency)
- ½ cup powdered sugar
Instructions
Make the Dough
- In a large mixing bowl, combine the sourdough discard, flour, sugar, and salt. Use a cheese grater to grate the cold butter. Add the grated cold butter and work it into the flour mixture using your fingertips, pastry cutter, or bench scraper until it forms large crumbles. Add the vinegar and the sourdough discard to the bowl and mix together with a fork. Use your hands to press and mix the dough until there are no more remaining dry pieces. Gradually add the cold water if needed, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (you can leave in the fridge up to 24 hours)
Prepare the Filling
- In a small bowl, mix the fruit jam with cornstarch (if using). This helps thicken the filling and prevents it from leaking out during baking
Roll out the Dough
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.Remove the dough from the fridge and take out of the plastic wrap. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Trim the edges to form a rectangle, then cut the dough into 4 long shaped rectangles.
Assemble the Pop-Tarts
- Place a spoonful of fruit jam (of your choice) onto half of the rectangles, leaving a small border around the edges .Brush the edges with an egg wash and then fold the dough over. Use a fork to crimp the edges and seal the pop-tarts shut. Prick the tops with a fork to allow steam to escape during baking.
Bake
- Transfer the pop-tarts onto a parchment paper lined baking sheet. Brush the tops with egg wash. Bake for 25-30 minutes, or until the pop-tarts are golden brown. Allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely. Combine the powdered sugar and water to make a glaze (add water to reach the desired thickness).Glaze each pop-tart once they cool.
Notes
How to Store Sourdough Discard Pop-Tarts
1. Cool Completely
- Cooling: Allow the pop-tarts to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the pastries soggy.
2. Store at Room Temperature
- Airtight Container: Place the cooled pop-tarts in an airtight container to keep them fresh. They can be stored at room temperature for up to 3-4 days.
- Layering: If you’re stacking them in a container, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
3. Refrigerate for Longer Freshness
- Refrigeration: If you want to keep them fresh for up to a week, store the pop-tarts in the refrigerator in an airtight container. This can help extend their shelf life.
4. Freeze for Extended Storage
- Freezing: For longer storage, freeze the pop-tarts. Wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Thawing: To enjoy, thaw them at room temperature or warm them in the toaster or oven. If reheating from frozen, you might need to bake them for a few extra minutes to ensure they are heated through.
5. Avoid Icing If Possible
- Icing Consideration: If you haven’t added icing yet, consider freezing the plain pop-tarts and adding the icing after reheating. This helps maintain the texture of the icing and prevents it from becoming too hard or melting off during freezing.
6. Protect From Moisture
- Absorbent: Place a small packet of silica gel or a piece of paper towel in the storage container to help absorb excess moisture, especially if storing for an extended period.