Ingredients
For the pastry:
1 cup (227g) unsalted butter, cold and cubed
2 1/2 cups (300g) all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1/2 cup (120g) sourdough discard or active starter
2–4 tbsp ice-cold water (as needed)
For the filling (choose one or mix & match):
Fruit jam or preserves (strawberry, raspberry, blueberry)
Nutella or chocolate spread
Brown sugar & cinnamon (mixed with a bit of flour)
Optional glaze:
1 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Sprinkles for fun!
Instructions
1. Make the pastry dough
In a food processor or large bowl, combine flour, sugar, and salt.
Cut in the butter until the mixture resembles coarse crumbs.
Add sourdough discard and mix until just combined. Add cold water a tablespoon at a time until dough holds together.
Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Assemble the Pop Tarts
Roll out dough to about 1/8-inch thick.
Cut into rectangles (about 3×4 inches).
Spoon 1–2 tsp of filling onto half of the rectangles.
Top with another rectangle and press edges to seal (use a fork to crimp).
Poke a few holes in the top to allow steam to escape.
3. Bake
Preheat oven to 375°F (190°C).
Place pop tarts on a parchment-lined baking sheet.
Bake for 20–25 minutes or until golden brown.
4. Glaze (optional)
Whisk powdered sugar, milk, and vanilla until smooth.
Drizzle over cooled pop tarts and add sprinkles if desired.
💡 Tips
The sourdough crust adds a depth of flavor and is less sweet, making the filling shine.
These freeze well! Bake, cool, and freeze. Reheat in a toaster oven for a fresh treat.