Sourdough Pop Tarts

Sourdough Pop Tarts use a sourdough pastry crust with a mixed berry filling and powdered sugar glaze in this twist on the beloved breakfast treat!

Sourdough pop tarts have been one of our family’s favorite treats ever since we made them for my sister’s birthday several years ago. We didn’t grow up eating pop tarts, so it wasn’t really a nostalgic food for us. But once we made our own, we’ve been hooked! I mean who can resist sourdough pie crust, homemade berry filling, and a sugary frosting?

Our mom didn’t buy pop tarts when we were little because of all the high fructose corn syrup, artificial colors and flavors, preservatives, etc. While I can’t say that these pop tarts are healthy, they’re sweetened naturally, have a filling made with actual fruit, and can be fermented in the fridge overnight. You can also make these dairy-free if you need by using a vegan butter like Earth Balance.

In addition to being better for you than store-bought, sourdough pop tarts are also great because you can make them with any flavor you like! This recipe uses a mixed-berry filling, but you could also use your favorite jam, Nutella, or chocolate chips – really whatever you prefer. Give this recipe a try and let me know what flavor you make in the comments!

Tips for making Sourdough Pop Tarts

• Don’t skip the refrigeration step for the crust! This ensures that the dough won’t leak butter when you bake the pop tarts.
• Try to keep the dough cool as much as possible while you’re shaping the pop tarts. If it starts to get warm and sticky, refrigerate the dough for a few minutes before continuing.
• Store the pop tarts at room temperature in an air-tight container for up to 3 days.
• You can also freeze the pop tarts before baking them if you want! Store them in an air-tight container in the freezer for up to 3 months.

Tools you will need

You’ll need a mixing bowl and spoon, cheese grater, measuring cups, sauce pan, parchment paper, plastic wrap, a rolling pin, baking tray, and knife or pizza cutter.

Ingredients you will need

Crust:

• 2 cups flour – All purpose works best.
• 1 cup sourdough starter – You can use active or discard.
• 1 cup unsalted butter – This is 2 sticks of butter. You can use a vegan butter if you need to make this dairy-free, just make sure it’s unsalted!
• 3/4 cup water
• 1 tsp honey – You can also use maple syrup.
• 1 tsp vanilla
• 1 tsp salt – Kosher salt works well for this.
• 1 egg – This will be for the egg wash before baking.

Mixed Berry Filling:

• 1 cup blueberries – You can use fresh or frozen.
• 1 cup raspberries – These also can be fresh or frozen.
• 1 tbsp cornstarch – You can also use all-purpose flour if you don’t have cornstarch.
• 3 tbsp honey – You can also use maple syrup.
• 1 tsp cinnamon
• 1-2 tbsp water

Frosting:

• 1/2 cup powdered sugar – Also known as icing sugar or confectioner’s sugar.
• 1-2 tbsp milk – You can substitute for your favorite dairy-free alternative if you like.
• 1 tsp vanilla
• Sprinkles – Optional but fun! I used sanding sugar for mine.

How to make Sourdough Pop Tarts

To make the crust:

Start by using a cheese grater to shred the butter into a bowl. This is a great way to cut the butter into fine pieces, and so much easier than using a pastry cutter. 🙂

Add in the flour, sourdough starter, water, honey, salt, and vanilla, and stir gently until the dough forms. You don’t want it to be too sticky, so add more flour if you need.

Divide the dough into two pieces, and wrap both with plastic wrap. Refrigerate the dough for at least 1 hour before you roll it out.

To make the filling:

Dissolve the cornstarch in 1-2 tbsp of water in a saucepan. Add in the berries, honey, and cinnamon and place on the stove over medium heat.

Stir occasionally to prevent the filling from burning. It will take 10 minutes or so for it to become thick and bubbly.

Once the filling is thick, take it off the heat and allow it to cool completely before you use it to fill the pop tarts. You can also refrigerate the filling until you’re ready to use it.

Shaping the pop tarts:

Take the crust from the fridge and roll each piece into a large rectangle using a rolling pin and parchment paper. If the dough becomes too warm and sticky as you’re rolling it, put it back in the fridge to firm up for a few minutes.

Use a pizza cutter to trim the edges so you have a clean rectangle. Cut the dough vertically into quarters so you have 4 long rectangles. Repeat with the other piece of crust.

Spoon 1-2 tbsp of the filling into each rectangle and spread so that it comes up about halfway on the rectangle. Leave a little edge around the sides of the rectangle without filling so that it won’t leak out.

Fold the top half of the rectangle down and over the filling. Use a fork to press and seal around the edges.

Place all the shaped pop tarts on a baking tray lined with parchment paper and refrigerate until you’re ready to bake them.

Baking the pop tarts:

Preheat the oven to 350 degrees Fahrenheit.

Whisk together 1 egg with 1-2 tbsp of water and brush this over the tops of the pop tarts. This will help them turn golden brown when they bake.

Bake the pop tarts for 18-20 minutes, until they’re lightly browned.

While the pop tarts cool, make the frosting by stirring together the powdered sugar, milk, and vanilla. You want the frosting to be spreadable, so add more milk if you need.

Once the pop tarts are cool, spread a spoonful of frosting on each pop tart and top with sprinkles if you like!

Have any more sourdough discard on your hands?

If so, make sure to check out other recipes at the Kitchen Counter! Here are a few ideas you might enjoy:

• Sourdough Zucchini Bread
• Sourdough Coffee Cake
• Sourdough Cinnamon Scones
• Sourdough Carrot Cake Muffins
• Sourdough Discard Cinnamon Rolls

If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.