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Homemade Sourdough Pop Tarts

These flaky, buttery sourdough homemade pop tarts are sure to be a hit. They are so easy to make, versatile, and so much better for you than the store-bought version.
Print Recipe
homemade pop tarts with sprinkles and pink frosting on a cooling rack
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Equipment

  • Food Processor
  • Baking Tray
  • Parchment Paper
  • Bench Scraper or Knife
  • Fork

Ingredients

Sourdough Pop Tart Dough

  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup plus 2 tablespoons cold/frozen butter grated or cubed
  • 1/2 cup sourdough discard

Strawberry Jam Filling

  • 1/2 cup strawberry jam, or jam of choice.

Sweet Glaze Topping

  • 1/4 cup cream cheese
  • 1/4 cup butter
  • 2 tbsp heavy cream
  • 1 tsp corn starch or arrowroot powder
  • 1 tbsp lemon juice
  • 3-4 tbsp maple syrup to taste
  • pink food dye optional
  • rainbow sprinkles optional

Instructions

  • Preheat your oven to 375 degrees F.
  • Add the flour and salt to the food processor and pulse to mix. Then add the grated frozen butter to the flour mixture and pulse until crumbly.
  • Add the sourdough discard and pulse again until the dough forms a ball. (you can use this dough right away, or you can refrigerate it for up to 48 hours, wrapped tightly in plastic wrap for a long-fermented dough.)
  • On a lightly floured work surface, roll out he dough with a floured rolling pin. Roll into a rectangle shape about 1/8" thick.
  • Try to make a perfect rectangle by trimming the pastry dough around the edges. Then using a bench scraper or a knife, cut the dough into long strips.
  • Scoop out 1-2 tablespoon of jam onto the end of the strip, leaving room around the edges. Wet your finger and run it along the edges of your pop tart to seal it up, then fold the dough over. Pinch closed and press around the edges with the tines of a fork.
  • On a baking sheet lined with parchment paper, place the unbaked pop tarts. You can add an optional egg wash by brushing on 1 egg yolk mixed with 1 tbsp of water.
  • Bake for 20-25 minutes, until the edges are golden brown and then transfer to a cooling rack.
  • Prepare the glaze while the pop tarts are cooling by adding all the ingredients into a small saucepan on medium low heat. Stir until smooth with no lumps, you may want to use a whisk.
  • Once the homemade pop-tarts are cooled, add the glaze over top, allow to harden up a bit, and enjoy!

Notes

Storing Homemade Pop Tarts:
You can store the leftover pop tarts in an airtight container in the fridge for about 5 days.
To Freeze:
Bake according the pop tart recipe. When they are finished, allow them to cool completely before transferring to an airtight freezer container. Hold off on putting the glaze on before freezing.
When you're ready to eat them, allow them to thaw at room temperature and glaze when they are fully defrosted or pop them in a toaster oven to reheat, and add the glaze afterwards.
Servings: 6 pop tarts
Author: Fallon