Sourdough Discard Pop Tarts

Sourdough Discard Pop Tarts

These are a favorite at our house, and a great way to use your discard!

 

CRUST INGREDIENTS

1 cup all-purpose flour

8 tbsp unsalted butter (cold)

½ tsp sea salt

2 tbsp cane sugar

½ cup sourdough discard

1 tsp white vinegar

STRAWBERRY FILLING

½ cup jelly

egg wash (1 beaten egg)

FROSTING

½ cup powdered sugar

2 tsp water or milk

 

DIRECTIONS:

In a mixing bowl, whisk togerher flour, sugar and salt. Next, grate in the cold butter. Use a pastry cutter to cut the butter into the flour until you have large crumbles.

Add the sourdough discard and vinegar to the mixture and use a fork to bring your dough together. Use your hands to form dough into a ball and then form into a rectangle (Add a teaspoon of water if the dough is too dry.)

Wrap the dough in plastic wrap and let chill in the fridge for at least one hour. (Up to 24 hours)

NEXT

Preheat your oven to 350°F  and line a cookie sheet with parchment paper.

On your floured surface, roll dough into a rectangle ( about ⅛" thick). Cut dough into 4 strips. 

Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to seal the edges. Brush egg wash over each pop tart.

Place the pop tarts onto cookie sheet and bake for 25-30 minutes or until the crust is golden brown. 

FROSTING 

In a small bowl, whisk the powdered sugar and milk together until smooth. Apply onto each pop tart after they have completely cooled. Enjoy!

 

 

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