Notes
- The humidity & heat of your kitchen affect the dough consistency.
Ingredients
- Sourdough Discard (1/2 cup)
- All Purpose Flour (1 cup)
- Cold Butter (8 tablespoons, grated)
- Jelly or Jam (or other preferred filling – I used Whole Foods Strawberry Fruit Spread)
- Cane Sugar (2 tablespoons)
- White vinegar (1 teaspoon)
- Egg (1)
- Salt
- Optional: Sprinkles
Icing
- Powdered Sugar
- Melted Butter
- Milk
EQUIPMENT
- Mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
DIRECTIONS
- In a mixing bowl, combine the flour, grated cold butter, sugar, vinegar, and sourdough discard.
- Mix into a ball and wrap with plastic wrap. Use a rolling pin to flatten the dough and smooth the edges.
- Chill in the refrigerator for one hour. When you take it out, it should be firm enough to form and work with without being too soft. If it is too warm or humid in your kitchen or there is too much moisture in the dough, it will be difficult to fold and shape. Try to keep it relatively cool and dry enough.
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- Roll the dough into a rectangle into 1/8th of an inch thickness (estimate) on a lightly floured surface.
- Cut into long strips. This recipe makes 3-4 pop tarts.
- Add jelly or preferred filling to one side and fold the dough over itself.
- Use a fork to press & seal the edges. It should now look like a Pop-Tart.
- Brush egg wash over the top of each Pop-Tart.
- Bake for 25-30 minutes.
- Whisk the icing ingredients.
- Serve with icing.
