Discard Sourdough Pop Tarts

• Prep Time: 30 minutes (plus 1 hour for filling to set)

• Cook Time: 20-25 minutes

• Inactive Time: 1 hour (chilling) + 30 minutes (cooling)

• Total Time: 2 hours 25 minutes (not including optional overnight rest)

• Yield: 8 generous pop tarts

Intensity Levels

• Skill Level: Intermediate

• Effort: Moderate

• Project Type: A rewarding weekend bake, perfect for bakers comfortable with laminated dough.

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Ingredients

For the Sourdough Discard Pastry:

• 240 grams (2 cups) All-Purpose Flour, plus more for dusting

• 1 tablespoon (12 grams) Granulated Sugar

• 1 teaspoon (5 grams) Fine Sea Salt

• 227 grams (1 cup) Unsalted Butter, cold and cut into ½-inch slices

• 170 grams (¾ cup) Sourdough Starter Discard (100% hydration, unfed)

• 60 grams (¼ cup) Cold Full-Fat Sour Cream

For the Fillings (Choose One or Mix & Match):

• Classic Strawberry: ½ cup strawberry jam + 1 teaspoon cornstarch

• Brown Sugar Cinnamon: ½ cup light brown sugar + 1 ½ teaspoons cinnamon + 1 tablespoon all-purpose flour

• Fudgy Chocolate: ⅓ cup Nutella or ½ cup chocolate chips

For the Egg Wash & Topping:

• 1 large Egg, beaten with 1 teaspoon of water

• Coarse Sugar, for sprinkling (optional)

For the Simple Glaze (Optional):

• 120 grams (1 cup) Powdered Sugar

• 2-3 tablespoons Milk or Cream

• ½ teaspoon Vanilla Extract

• A pinch of Salt

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Instructions

Part 1: Create the Flaky Layers

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.

2. Incorporate Butter: Scatter the cold butter slices over the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the pieces are about the size of large peas. Some unevenness is good—it creates flakiness.

3. Add Wet Ingredients: In a small bowl, mix the sourdough discard and cold sour cream until combined. Pour this mixture into the flour-butter bowl.

4. Bring Dough Together: Use a fork or your hands to mix until a shaggy, crumbly dough forms. It will seem dry at first, but keep working it until there are no dry spots of flour. Do not over-knead.

5. Chill the Dough: Turn the dough out onto a lightly floured surface and gently press it into a rough rectangle. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. For an extra tangy flavor, let it rest overnight.

Part 2: Roll, Fill, and Seal

6. Prepare for Assembly: Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to become slightly pliable.

7. Roll the Dough: On a floured surface, roll the dough into a large rectangle, about ⅛-inch thick and roughly 12×16 inches. Use a knife or a pastry wheel to trim the uneven edges.

8. Cut the Shapes: Cut the rectangle into 8 equal smaller rectangles (about 4×6 inches each). You can also use a ruler and pastry wheel for perfect lines. Re-roll the scraps if needed.

9. Add Filling: Place 4 of the rectangles on the prepared baking sheets. Spoon 1-2 tablespoons of your chosen filling into the center of each, spreading it slightly but leaving a ½-inch border around all edges.

   • Pro Tip: If using jam, mix it with a teaspoon of cornstarch first to prevent it from boiling over.

10. Create the Pop Tarts: Brush the egg wash around the border of each filled rectangle. Carefully place the remaining 4 dough rectangles on top, aligning the edges.

11. Seal Tightly: Use your fingertips to press the edges together firmly. Then, use the tines of a fork to crimp the edges all the way around, creating a tight seal that will prevent the filling from leaking.

12. Chill Again: Poke the top of each pop tart 3-4 times with a fork or a toothpick to create steam vents. Place the entire baking sheet in the freezer for 15 minutes while you preheat your oven to 375°F (190°C). This final chill ensures maximum flakiness.

Part 3: Bake to Golden Perfection

13. Bake: Remove the pop tarts from the freezer. Brush the tops generously with the remaining egg wash and sprinkle with coarse sugar, if using.

14. Bake for 20-25 minutes, rotating the pan halfway through, until the pastries are puffed and a deep, golden brown.

15. Cool Completely: Transfer the pop tarts to a wire cooling rack and let them cool completely before glazing. This is crucial, as glazing a warm pop tart will cause the glaze to melt and slide right off.

Part 4: The Finishing Touch (Optional)

16. Make the Glaze: While the pop tarts cool, whisk together the powdered sugar, 2 tablespoons of milk, vanilla, and salt. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency.

17. Glaze and Serve: Once the pop tarts are completely cool, drizzle or spread the glaze over the top. Allow the glaze to set for about 30 minutes before serving.

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Storage & Reheating

• Room Temperature: Store unglazed pop tarts in an airtight container at room temperature for up to 2 days.

• Freezer (Highly Recommended): These pop tarts freeze exceptionally well. Freeze them unglazed on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.

• Reheating: To recapture the flaky texture, reheat frozen or room-temperature pop tarts in a 350°F (175°C) toaster oven or conventional oven for 8-12 minutes until warm. Avoid the microwave, as it will make the pastry soft.

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Nutrition Information

• Disclaimer: The following is an approximate nutritional estimate for one pop tart with strawberry jam filling and without glaze. Values can vary significantly based on specific ingredients used.

• Serving Size: 1 Pop Tart

• Calories: ~385

• Total Fat: 23g

• Saturated Fat: 14g

• Cholesterol: 75mg

• Sodium: 250mg

• Total Carbohydrates: 41g

• Dietary Fiber: 1g

• Sugars: 15g

• Protein: 5g

Enjoy the delicious, flaky, and satisfying result of giving your sourdough discard a glorious second life!