Sourdough pop tarts are easy to make with your sourdough discard and taste so much better than any store-bought toaster pastry!
The crust is filled with your favorite pop tart flavor, such as strawberry or blueberry, and topped with a sweet glaze.
If you're like me, you love having sourdough discard recipes so that none of your sourdough starter goes to waste!
These homemade pop tarts are made using a sourdough pie crust and the sweet filling of your choice!
It's kind of like a pop-tart and a toaster strudel had a sweet and flaky sourdough baby!
So grab your sourdough starter and let get to baking!
How to make sourdough pop tarts
Homemade pop tarts are simple to make, so let's dive straight into the details!
Prepare the crust
Grate the butter with a cheese grater and then use a bench scraper to cut the butter into the flour, sugar and salt until it forms large crumbles.
Add the sourdough starter discard and vinegar to the bowl. Mix with a fork until it starts to come together.
Press the mixture together with your hands until there are no dry bits. If the dough is too dry, add a teaspoon of ice water at a time to adjust. (Don't add too much water.)
Press the dough into a small rectangular shape and wrap tightly with plastic wrap. Use a rolling pin to press the dough flat and to smooth the edges.
Let dough chill in the fridge for at least 1 hour. (Up to 24 hours.)
Roll the dough and fill
Remove the dough from the plastic wrap and place onto a lightly floured surface. Roll into a rectangular shape, about â…›" thick. Trim the edges and cut into 4 long, evenly shaped rectangles.
Lightly beat an egg and brush the edges of the dough with the egg wash.
Spoon 2 tablespoons of your choice of filling onto one side of each piece. Fold the dough over and press the edges with a fork to seal.
Place the unbaked pop tarts onto a baking sheet lined with parchment paper. Brush the top of each pop tart with the egg wash.
For these photos I used my homemade strawberry jam and homemade Nutella.
Bake and glaze
Bake in a preheated 350° F (177° C) for 25-30 minutes oven or until golden brown. Transfer to a cooling rack and let them cool.
Mix ½ cup of powdered sugar with 1 teaspoon of water and glaze each pop tart. (Add more water if the glaze is too thick.)
Sprinkle the top with sugar crystals or sprinkles.
(If you put the glaze on while the pop tarts are still hot, it will melt and become thin.)
Pop tart flavor variations
- Frosted Strawberry - Use 2 tablespoons of strawberry jam per pop tart.
- Frosted Blueberry - Use 2 tablespoons of blueberry jam per pop tart.
- Brown Sugar Cinnamon - Mix ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ tablespoon flour in a bowl. Use 1-2 tablespoons for each pop tart.
- Nutella Pop tarts - Use 1-2 tablespoons of homemade Nutella per pop tart.
- Apple Butter - Use 2 tablespoons of homemade apple butter per pop tart. (fall flavored pop tarts)
How to store and freeze
Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. Reheat in a 350°F (177°C) oven for 10 minutes.
To freeze baked, unglazed, sourdough pop tarts, let cool completely. Wrap tightly in a few layers of plastic wrap and freeze for up to 3 months.
Easy sourdough recipes to try
- sourdough brownies
- sourdough chocolate chip cookies
- cut out sourdough sugar cookies
- sourdough blueberry muffins
- chocolate chip sourdough scones
Sourdough Pop Tarts Recipe
INGREDIENTS
Crust Ingredients
- 1 cup + 1 teaspoon (125 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ teaspoon fine sea salt
- 2 tablespoons (30 g) granulated sugar
- ½ cup (125 g) sourdough discard
- 1 teaspoon (5 g) white vinegar
Strawberry Filling
- ½ cup strawberry jam (see notes)
- egg wash (1 egg lightly beaten)
Glaze
- ½ cup powdered sugar
- 1 teaspoon water
INSTRUCTIONS
To make the crust
- In a medium-sized mixing bowl, whisk the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles.
- Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)
- Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour. (Up to 24 hours)
Assembly
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll the dough into a rectangle, with a â…›" thickness, on a lightly floured surface. Cut the dough into 4 long strips. Brush the edges with the egg wash.
- Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to press and seal the edges. Brush the egg wash over the top of each pop tart.
- Place the pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked pop tarts to a cooling rack.
Glaze
- In a small bowl, whisk the powdered sugar and water together until thick and smooth. Pour onto each pop tart and sprinkle with coarse sugar or sprinkles.
NOTES
- Frosted Strawberry - Use 2 tablespoons of strawberry jam per pop tart.
- Frosted Blueberry - Use 2 tablespoons of blueberry jam per pop tart.
- Brown Sugar Cinnamon - Mix ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ tablespoon flour in a bowl. Use 1-2 tablespoons for each pop tart.
- Nutella Pop tarts - Use 1-2 tablespoons of homemade Nutella per pop tart.
- Apple Butter - Use 2 tablespoons of homemade apple butter per pop tart.
Aimee Brundage says
I love your recipes! Can I use sourdough starter instead of discard?
Little Farmhouse Boutique says
About to try with starter. Will update on results.
Maci says
How did they turn out with the starter?
Lisbet Miller says
These are delicious. I think I may have put too much jam in them and they spilled out as they baked. I think I also need to let them bake a little longer so they get more crunchy. But very yummy nonetheless.
Amanda Zamara says
I doubled the recipe and made half with raspberry preserves and the other half stuffed with nutella & marshmallow. Sooo flaky and delicious.
Marcie says
Made these yesterday. So good! When I read it was pie crust, I thought they would be ok, but they are great. Very flaky. Powdered sugar glaze on top is just enough sweetness. I made prune jam for mine with a recipe I found online. Deciding what to fill them with next time.
Lauren v says
I made these last night with blueberry jam. Incredible! My fiancé can’t wait for me to make them again. Thanks!
Mollie Davis says
Can you use salted butter and leave out the sea salt?
Amy says
Yes you can.
Brenna says
These are amazing!!!
I would recommend setting the dough out for about 15 mins before rolling it out. the cold temperature made It a tad difficult on me end. As it warmed up, (not too soft) it was easier to work with!
I might use this as my new pie crust recipe because the flavor is so delicious!
Love your recipes so much, thank you for them!
Tina says
These sour dough tarts are amazing, thank u for sharing your recipe. Curious could I freeze the dough before making the tarts? Or should I make the tarts and then freeze? Have you tested the dough and how it thaws? Just curious, thank you again
Amy says
I would make the tarts and then freeze.
Denise says
OMGosh! So light and flavorful. Easy to create a variety of delicious flavors.
Cara says
do I need to use the vinegar for? what does it do
Amy says
The vinegar helps with a tender crust.
Heather says
Can apple cider vinegar be used instead?
Amy says
Yes you can use apple cider vinegar.
Winter Cherry says
I was hesitant on making these but dang I'm so glad I did!!! They are fast, simple and extremely good. My family is in love.