How to Make Homemade Sourdough Discard Pop Tarts
Ingredients
Sourdough pie crust Pastry
- 1/2 cup sourdough-active starter or discard
- 2 tbsp suagr
- 3 cups all-purpose flour
- 1 cup shredded butter
- 1 tsp salt
- 1/2 cup ice water
Homemade Strawberry Jam Filling
- 1-2 lbs strawberries
- 1/2 lemon lemons juice
- 1 tbsp sugar
- 1 tbsp chia seeds
Glaze
- 1 cup cup powdered sugar
- 2 tbsp tablespoons milk or non-dairy alternative
- 1/2 tsp vanilla extract
- Rainbow sprinkles
Instructions
- Use a medium saucepan, mix strawberries (with tops off) with 1 tablespoon of sugar, and lemon juice. Heat over low heat until thickened. Take off the heat, add chia seeds, and let cool before using
- Roll the Dough On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness.
- Cut Rectangles: Use a sharp knife, pizza cutter, or pastry cutter to cut the dough into a 3x4-inch rectangular shape. Repeat with the second dough disk. You should have an even number of rectangles.
- Place half of the rectangles on a parchment-lined baking tray. Spoon about 2-3 tablespoons of the filling onto the center of each rectangle, leaving a small border around the edges.
- Brush edges of the filled rectangles with water. Place another rectangle on top, pressing down gently to seal. Crimp with a Fork-Use a fork to crimp the edges for a classic pop tart look.
- Poke a few small holes in the top of each pop tart to allow steam to escape during baking. Last, add a little bit of egg wash on top.
- Preheat your oven to 350°F (190°C). Bake the pop tarts for 20-25 minutes or until golden brown.
- Remove from the oven and let the pop tarts cool completely on a wire rack before glazing.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle or spread the glaze over top of the pop tarts. Add sprinkles if desired.
- Allow the glaze to set for about 10-15 minutes before serving.