1 cup (120g) whole wheat flour (optional, for extra flavor)
1/2 tsp salt
1 tbsp sugar
1/2 cup (115g) cold unsalted butter, cubed
1/2 cup (120g) sourdough starter (fed and active)
2-4 tbsp cold water (as needed)
For the Filling:
1/2 cup (about 150g) fruit jam of your choice (strawberry, blueberry, or any flavor you like)
1 tsp lemon juice (optional, to balance the sweetness)
For the Icing (Optional but Yummy!):
1/2 cup powdered sugar
1 tbsp milk (or more if needed)
1/2 tsp vanilla extract
Instructions:
Make the Dough:
In a food processor (or by hand in a large bowl), combine the all-purpose flour, whole wheat flour, salt, and sugar.
Add the cubed cold butter and pulse until the mixture resembles coarse crumbs. You can also use a pastry cutter or your hands to rub the butter into the flour.
Add the sourdough starter and pulse again until the dough starts to come together. If it’s too dry, add cold water 1 tablespoon at a time until the dough forms a shaggy ball.
Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together into a smooth dough. Divide the dough into two equal portions, flatten each into a disk, and wrap them in plastic wrap. Chill in the fridge for at least 30 minutes (or up to overnight).
Roll Out the Dough:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Take one disk of dough and roll it out on a lightly floured surface to about 1/8 inch thick. Use a knife or pizza cutter to cut the dough into rectangles (about 3×4 inches). Repeat with the second disk of dough.
You should have pairs of matching rectangles — one for the bottom and one for the top of each pop tart.
Assemble the Pop Tarts:
Place a spoonful of fruit jam (about 1-2 tbsp) in the center of half of the dough rectangles. Be careful not to overfill, as it can spill out during baking.
Top each jam-covered rectangle with another dough rectangle and gently press the edges together to seal. You can crimp the edges with a fork for a decorative touch and to ensure they stay sealed.
Use a toothpick or fork to poke a few holes in the top of each pop tart to allow steam to escape while baking.
Bake:
Place the assembled pop tarts onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until golden brown and crisp around the edges.
Let them cool for a few minutes before moving them to a wire rack to cool completely.
Make the Icing (Optional):
While the pop tarts are cooling, whisk together the powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle the icing over the cooled pop tarts and allow it to set for a few minutes before serving.
Serve and Enjoy:
Serve these warm or at room temperature. They’re perfect for breakfast, a snack, or even a sweet treat at any time of day. You can store any leftover pop tarts in an airtight container for a few days or freeze them for longer storage.
Flavor Variations:
Filling Options: Get creative with your fillings! You can use any jam (blueberry, raspberry, apricot), Nutella, or even fresh fruit preserves. For a fun twist, try a savory filling like cream cheese and jam or apple cinnamon.
Icing Variations: Add a bit of lemon zest to your icing for a tangy kick or try a chocolate glaze if you’re feeling extra indulgent.
Pro Tips:
Chill the Dough: Chilling the dough is super important for a flaky crust, so don’t skip that step!
Butter Temperature: Make sure your butter is cold when making the dough to get the flakiest texture possible.
Crimping Edges: If you’re having trouble with the dough sealing, you can brush a little water on the edges before pressing them together.
