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Whip up your own batch of delicious breakfast pastries, way better than store-bought!
Looking for sourdough discard recipes? Add this one to your list of fun things to try!
You can use active sourdough starter for this recipe as well, although discard is recommended.
With the actual hands-on time being so minimal, this is an easy treat/breakfast/snack to whip up at any point, it doesn’t have to be a whole weekend project.
Let’s talk filling
Other filling options include: nutella; nut butters; cocoa powder mixed into your favorite nut butter; a brown sugar, butter, and cinnamon mixture; pie filling; jams; jellies; preserves; fresh fruit compote.
I normally use whatever jam I have on hand, because that’s what we enjoy and it makes this so easy!
If using fresh fruit, be sure to cook it down a little bit first to soften it and release some of that liquid. Strain the liquid from the fruit and add just the softened fruit to the pastry centers.
Can these be made ahead?
Yes! You can make the pastry dough and chill it for 1-2 days, or feel free to pop the dough into the freezer until you’re ready to use. I would not recommend assembling and then freezing, as the filling may not cook through. However, you can cook them, cool, and pop the whole baking sheet in the freezer. Once they’re frozen, either vacuum seal, freezer bag, or airtight container and they should store in the freezer for up to six months.
When you’re ready to eat them again just pull them out and toss them into a toaster oven or on the rack of your oven until warmed through.
Sourdough “Pop Tarts”
Equipment
- Rolling Pin
Ingredients
For the pastry
- 1 cup flour slightly rounded
- 8 Tbsp butter cold
- ½ tsp fine salt
- 2 Tbsp granulated sugar
- ½ cup sourdough discard can use active starter here as well
- 1 tsp vinegar see notes
For the filling
- ¾ cup jam, jelly, or preserves see notes
Egg wash
- 1 ea egg lightly beaten
Glaze, optional!
- ½ cup powdered sugar
- 1 tsp water
Instructions
To make the pastry crust
- To the bowl of a food processor fitted with the s-blade (standard food processor blade) add flour, sugar, salt, and cubed butter.
- Pulse until butter is mostly broken down, you're looking for large crumbles (size of slightly larger than a pea).
- Remove the blade attachment, add the discard and the vinegar and bring together with fork.
- Use your hands to bring the mixture together into a cohesive dough. If you find the dough is too dry after lightly kneading together (crumbly, falling apart), wet your hands and gently work the dough.
- Flatten with hands into a rough rectangle, wrap, and chill for at least one hour (up to 24 hours).
To assemble
- Preheat oven to 350℉ (177℃) and line baking sheet with parchment.
- Roll the dough into a rectangle, aiming for roughly ⅛ inch thick. Try not to go thicker than ¼ inch.
- Cut the dough into thick strips, you'll be folding one side over the other and sealing to create the "pop tart," so use your best judgment on size. Brush the edges of the strips with the egg wash.
- Add ~2 Tbsp of filling near the end of each rectangle. Fold the dough over itself and line up the edges, so it's evenly covered and is now a smaller rectangle/square.
- Use a fork to press along the edges and seal them.
- Place the pastries on prepared baking sheet and brush the tops with remaining egg wash.
- Bake for 25-30 minutes or until golden brown. Remove from oven and transfer to wire rack to cool.
(Optional) Glaze
- In a small bowl, mix together powdered sugar and water, stir with a fork until smooth. Use a spoon to lightly pour the glaze over the pastries once they're slightly cooled.