Ingredients:
For the Crust:
- 1 cup sourdough discard
- 1 cup butter, diced and cold
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tbsp sugar
For the Filling:
- Your choice of berry or fruit jam/jelly. You can use homemade jam/jelly!
For the Icing:
- 1 cup powdered sugar
- 5 tbsp heavy cream (add more if needed for desired consistency)
- 1/2 tsp vanilla extract
- Optional: strawberry powder or cocoa powder for extra flavor
Instructions:
Preparing the Crust:
* I add all of the crust ingredients to my food processor together until a dough forms, here are instructions if you do not have a food processor.
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Cut in the Butter: Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Sourdough Discard: Pour in the sourdough discard and mix until the dough comes together. If the dough is too dry, you can add a tablespoon of cold water at a time until it forms a cohesive dough.
4. Chill the Dough: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Assembling the Pop Tarts:
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. **Roll Out the Dough**: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into rectangles (or use cookie cutters) (about 3x4 inches). Repeat with the second disc of dough.
3. Add Filling: Place half of the rectangles on the prepared baking sheet. Spoon a small amount of your chosen jam or jelly into the center of each rectangle, leaving a border around the edges.
4. Seal the Pop Tarts: Brush the edges of the filled rectangles with a little water. Place another rectangle of dough on top of each filled one and press the edges with a fork to seal. Use a fork to poke a few holes in the top of each pop tart to allow steam to escape.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the pop tarts are golden brown. Remove from the oven and let cool on a wire rack.
Preparing the Icing:
1. Make the Icing: In a small bowl, mix the powdered sugar, heavy cream, and vanilla extract until smooth. Add more cream if needed to reach your desired consistency. If using, mix in strawberry powder or cocoa powder for extra flavor.
2. Ice the Pop Tarts: Once the pop tarts are completely cool, spread the icing over the top. Allow the icing to set before serving.
Enjoy:
Serve your homemade sourdough pop tarts immediately, or store them in an airtight container for later. Enjoy your delicious, homemade treat!