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–+ servings
Sourdough Pop Tarts with blueberry and strawberry jam icings and rainbow sprinkles.
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4.84 from 12 votes

Sourdough Pop Tarts

By: Brandon Cochran
These gourmet Sourdough Pop Tarts feature a flaky sourdough rough puff pastry with fruity jam centers and adorned with a colorful glaze and rainbow sprinkles.
Cook Time17 minutes
Proofing Time7 hours
Total Time7 hours 17 minutes
Yield or Serving: 8 Pop Tarts

Equipment

Ingredients

Sourdough Rough Puff Pastry

Jam Filling

  • 200 grams Fruit Jam, 1.5-2 TBS per pop tart, any flavor
  • 1 Egg, for egg wash
  • 2 TBS Raw Sugar, optional, for sprinkling

Jam Glaze

Instructions

Make the Sourdough Rough Puff Pastry

  • Whisk the flour and salt together in a medium-sized mixing bowl. Cut the cold butter into cubes and toss them into the bowl, coating in flour. Use your hands to smush the butter into smaller pieces and shards.
    250 grams All-purpose flour, ½ tsp Sea Salt, 226 grams Unsalted Butter
  • Pour the cold sourdough discard into the bowl. While tossing with a fork, add a few TBS of ice water into the bowl at a time until large clumps form. At first the dough will seem dry, but it will hydrate further as it rests and is rolled out.
    150 grams Sourdough Discard, 100 grams Ice Water
  • Use your hands to bring the dough largely together and turn it out onto a work surface along with any scraps of flour. Press together into a one-inch thick rectangle, divide it in half with a bench scraper, and wrap each piece in plastic wrap. Smush the pie dough into the corners of the plastic wrap and immediately refrigerate for at least an hour.
  • Generously flour your work surface and the top of one of the pastry doughs. Use a rolling pin to roll it out into a long rectangular slab, constantly re-flouring and turning the dough as needed to prevent sticking.
    Fold the dough like a business letter by folding the top third of the dough down and then folding the bottom third up and over itself. Rotate it 90º and repeat the rolling and folding process. Re-wrap, chill for at least 30 minutes, and repeat with the other piece of dough. See images and more details in guide above.
    Repeat this step and the chilling two more times for each piece of dough for a total of six folds/turns. After the last turn, chill for at least an hour, up to two days, or freeze the dough.

Assembly and Bake

  • Line two half-sheet pans with parchment paper and place the oven racks in the top and bottom thirds of the oven. Preheat the oven to 375ºF (191ºC).
    Working with one slab of dough at a time, roll out the sourdough rough puff pastry into a rectangle, about 10"x14", on a floured work surface. Trim the edges and corners with a pastry wheel to square off.
    Cut the rectangle into eight smaller rectangles, about 3.5"x5". To do this, cut the shorter side in half and cut the longer side into quarters. See images and more details in the guide above.
    Lay the eight rectangles on the lined baking sheet and refrigerate while you repeat with the other dough.
  • Space four rectangles per sheet pan (these will be the bottoms), brush the edges with an egg wash (reserve the egg wash for topping), and spoon 1.5-2 TBS of fruit jam in the middle of the pop tarts.
    Place another rectangle on top of each fruit-filled pop tart and seal the edges with the tines of a fork. Poke a few holes on top of each pop tart to allow steam to escape.
    Refrigerate and repeat with the other sourdough pop tarts, chilling at least 20 minutes before baking. At this point, the pop tarts can be frozen, wrapped in plastic wrap, and stored for a few months to bake at a later time.
    1 Egg, 200 grams Fruit Jam
  • Brush the tops of the sourdough pop tarts with the reserved egg wash and sprinkle the tops with optional raw sugar.
    Bake for 20-22 minutes, rotating and switching the pans halfway through for even baking. Bake until the tops are golden brown with a shiny crust. Cool on a wire rack.
    2 TBS Raw Sugar

Make the Jam Glaze

  • While the pop tarts cool, make the jam glaze. This makes enough to glaze eight pop tarts. Note that if you want different colors or flavors, you'll need to divide it and make it in separate bowls.
    Stir the powdered sugar, milk, and jam in a small mixing bowl until it makes a thick icing. If the glaze is too thick, add a bit more milk to make it thinner.
    200 grams Powdered Sugar, 3 TBS Whole Milk, 2 TBS Fruit Jam
  • Spoon the glaze on top of the cooled pop tarts and sprinkle the tops with rainbow sprinkles prior to serving.
    Let sit for at least 15 minutes to harden slightly before enjoying.
    2 TBS Rainbow Sprinkles

Notes

  • Follow my guide for more detailed instructions and photos to make this recipe step-by-step, including photos on shaping, baking schedules, and how to store the pop tarts.
  • When making the rough puff pastry, make sure all of your ingredients are cold and chill in between steps so the butter doesn't melt.
  • It's best to make the glaze just prior to serving so the pastries stay as crispy and flaky as possible. The glaze can be stored in the refrigerator for a couple of days.
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