Sourdough "Pop Tarts"
Make your own breakfast pastries with a fraction of the ingredients, but double the flavor! Ditch the store-bought ones laden with chemicals and junk and feel good about what you're feeding the ones you love.
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.
Notes
Provided nutrition information is just an estimate and will vary based on the specific and exact ingredients used. If exact values are needed, please calculate your own nutritional values using the ingredients you use.
FOR THE FILLING: use any jam, jelly, preserves, pie filling that you have on hand. If using fresh fruit, cook down first to extract most of the liquid and just put soft fruit.
FOR THE VINEGAR: If using a fruit jam, I found that adding red wine vinegar to the pastry dough yielded the best flavor. If doing a chocolate or nut butter filling, use white vinegar.
Store in airtight container at room temp for up to three days.
Nutrition
Serving: 1gCalories: 198kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 236mgPotassium: 21mgFiber: 0.4gSugar: 10gVitamin A: 351IUCalcium: 6mgIron: 1mg