Homemade Sourdough Pop-Tarts with Jam Filling Recipe

Introduction

These homemade sourdough pop tarts offer a delightful twist on a classic breakfast treat. With a flaky, tangy crust and your favorite jam filling, they’re perfect for a special morning or a cozy snack.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sourdough starter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into cubes
• Your favorite jam, jelly, or other filling

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk

Instructions

1. Step 1: In a bowl, combine the flour, sourdough starter, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add cold water, a tablespoon at a time, until the dough just comes together. Knead lightly, then wrap in plastic wrap and chill for at least 30 minutes.
2. Step 2: On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into evenly sized squares. Spoon a small amount of your chosen jam onto half of each square. Fold the dough over to create a rectangle or triangle and seal the edges by pressing with a fork.
3. Step 3: Preheat your oven to 400°F (200°C). Place the pop tarts on a parchment-lined baking sheet. If desired, brush the tops lightly with a beaten egg for a golden finish. Bake for 10-12 minutes or until the crust turns golden brown.
4. Step 4: While baking, whisk together the powdered sugar and milk until smooth to make the glaze.
5. Step 5: Allow the pop tarts to cool slightly, then drizzle the glaze over the top. Serve warm or at room temperature.

Tips & Variations

• Use different jams like strawberry, raspberry, or apricot to customize flavors.
• For a richer crust, chill the dough longer or even overnight before rolling.
• Try adding a pinch of cinnamon or vanilla extract to the glaze for extra flavor.
• If you don’t have sourdough starter, a touch of baking powder can substitute for some rise.

Storage

Store cooled pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to a month. To reheat, warm them in a toaster oven or regular oven until heated through and the crust is crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making sourdough dough?

Yes, store-bought pie crust works well if you want a quicker option, though it won’t have the tangy flavor of sourdough.

How do I prevent the pop tarts from leaking during baking?

Make sure to seal the edges tightly by pressing with a fork and avoid overfilling. Chilling the assembled pop tarts briefly before baking can also help them hold their shape.

Homemade Sourdough Pop-Tarts with Jam Filling Recipe

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★★★★★

4.5 from 147 reviews

• Author: Rafael
• Total Time: 47 minutes
• Yield: 6–8 pop tarts (depending on size) 1x

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Description

This homemade sourdough pop tart recipe features a flaky, tender crust made with a tangy sourdough starter and filled with your favorite jam. Topped with a sweet glaze, these pop tarts are a delightful breakfast treat or snack that combines traditional flavors with a rustic homemade touch.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup all-purpose flour
• 1/4 cup sourdough starter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into cubes
• 2–3 tablespoons cold water (as needed)

Filling

• Your favorite jam, jelly, or other filling (amount as desired)

Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk

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Instructions

1. Make the Dough: Combine the all-purpose flour, sourdough starter, sugar, and salt in a mixing bowl. Using a pastry cutter or your fingers, cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, about 2 to 3 tablespoons, just enough to bring the dough together. Knead the dough briefly to form a smooth ball, then wrap it tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the butter and relax the gluten.
2. Roll Out and Fill: Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/8-inch thickness. Cut the dough into squares of your desired size. Spoon a small amount of your favorite jam or filling onto half of each square. Fold the dough over the filling to create a rectangle or square and firmly seal the edges by pressing with a fork to prevent leaking during baking.
3. Bake: Preheat the oven to 400°F (200°C). Place the prepared pop tarts on a parchment paper-lined baking sheet. Brush the tops lightly with a beaten egg to help them develop a golden, glossy finish. Bake in the preheated oven for 10 to 12 minutes or until the pop tarts are puffed up and golden brown.
4. Make the Glaze: While the pop tarts cool on a wire rack, whisk together the powdered sugar and milk until the glaze is smooth and pourable. Adjust the milk quantity to achieve a drizzling consistency.
5. Glaze and Serve: Drizzle the glaze evenly over the cooled pop tarts. Allow the glaze to set for a few minutes before serving. Enjoy your homemade sourdough pop tarts warm or at room temperature.

Notes

• Use cold butter and water to achieve a flaky crust.
• Adjust the amount of filling to your preference, but avoid overfilling to prevent leaks.
• You can substitute the jam with other sweet fillings like Nutella or fruit preserves.
• For a vegan version, use plant-based butter and milk alternatives.
• Store leftover pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sourdough pop tarts, homemade pop tarts, sourdough pastry, jam filled tarts, breakfast pastries, baked pop tarts, easy breakfast recipe