Homemade Sourdough Pop Tarts with Jam Filling

In a large mixing bowl, combine the flour, salt, and sugar with a dough whisk.
Add in the cold butter to the flour mixture. Use a cheese grater to grate the butter in or add it in chunks and use a pastry cutter until you get about pea-sized chunks of butter. Be careful not to over mix.
Add in the sourdough discard and mix until just combined. You can use a dough whisk, but I like to use a fork.
Divide the dough in two. I like to use a bench scraper for this. Shape each section of dough into a disc shape and wrap it tightly in plastic wrap.
Chill in the fridge for at least 1 hour or up to 3 days for longer fermentation.

If you don’t have any jam on hand, you can make your own while your dough chills. My strawberry jam recipe makes 5 pints, but you can cut down the recipe to make as much as you need.
A blueberry, raspberry or blackberry jam would also be delicious in these.

On a lightly floured surface, take one of the dough discs and roll it out into a large rectangle, approximately 1/8 inch thick.
Trim the edges as necessary and divide the rectangle into 4 equal-sized long rectangles. I like to use a pizza cutter for this, but a sharp knife or bench scraper works, too.
Fill one end of the rectangles with the jam or filling of choice, leaving some room around the outer edges.
Take the other end of the dough and fold it over the jam.
Crimp the edges together using a fork.
Carefully place each pop tart onto a parchment paper-lined baking sheet.
Repeat with the other disc of dough.

While the pop tarts are baking, make a glaze by combining the powdered sugar and milk in a medium bowl.
Allow the pop tarts to cool completely before spooning on the glaze.

Nutrition information is automatically calculated, so should only be used as an approximation