Sourdough Raspberry Pop Tarts
A Nostalgic Treat With a Sourdough Twist
There is something deeply comforting about homemade pop tarts. They feel playful and familiar, but also special in a way the store bought version never quite captures. These sourdough raspberry pop tarts lean into that cozy nostalgia while adding the subtle depth that only sourdough can bring. Flaky pastry, bright raspberry filling, and a soft vanilla glaze come together in a way that feels both fun and intentional.
This is the kind of bake that turns an ordinary morning into something memorable. It is equally at home on a slow weekend, tucked into a lunchbox, or served as a sweet afternoon break with coffee.
A Homemade Pop Tart That Feels Special
What sets these sourdough raspberry pop tarts apart is the attention to texture and balance. Rolling the dough thin keeps the pastry light, while visible butter flecks create those classic flaky layers. The raspberry jam adds brightness and contrast, cutting through the richness of the crust in the best way.
The glaze is simple but thoughtful. A touch of vanilla rounds out the sweetness, and the optional dragon fruit powder gives a naturally pink finish that feels playful without being over the top. It is a small detail that makes these feel bakery worthy while still being completely approachable.
Why Sourdough Works So Well in Pastry
Sourdough is often associated with crusty loaves, but it truly shines in enriched doughs and pastries. In this recipe, sourdough starter adds structure and tenderness to the crust without overpowering the flavor. The result is a pastry that bakes up crisp at the edges, flaky through the layers, and sturdy enough to hold a generous spoonful of jam.
Another bonus is flexibility. Active starter or discard both work beautifully here, making this a practical and satisfying way to use what you already have on hand.
A Homemade Pop Tart That Feels Special
What sets these sourdough raspberry pop tarts apart is the attention to texture and balance. Rolling the dough thin keeps the pastry light, while visible butter flecks create those classic flaky layers. The raspberry jam adds brightness and contrast, cutting through the richness of the crust in the best way.
The glaze is simple but thoughtful. A touch of vanilla rounds out the sweetness, and the optional dragon fruit powder gives a naturally pink finish that feels playful without being over the top. It is a small detail that makes these feel bakery worthy while still being completely approachable.
A Sweet Way to Use Your Starter
If you are looking for creative sourdough discard recipes that go beyond bread, this is a great place to start. These sourdough raspberry pop tarts highlight how versatile sourdough can be, especially in sweet baking. They feel nostalgic yet elevated, simple yet thoughtful, and are the kind of recipe readers come back to again and again.
Sourdough Raspberry Pop Tarts
Ingredients
Pop Tarts
- 320 g All Purpose Flour
- 4 g Salt
- 40 g Sugar
- 200 g Sourdough Starter (active or discard)
- 2 Sticks Butter (frozen)
- 4-6 tbsp Ice Cold Water
- Raspberry Jam
- 1 Egg for egg wash
Icing
- 240 g Powdered Sugar
- 3 tbsp Melted Butter
- 10 g Vanilla Extract
- 60 g Milk
- 1 tbsp Dragon Fruit Powder (optional for pink color)
Instructions
- Prepare the crust by adding the flour, salt, and sugar to a medium-sized bowl.
- Grate the frozen butter into the flour. (Pro tip: Coat the stick of butter in the flour mixture before grating. This will make it easier to hold!)
- Add your starter to the bowl and gently mix.
- Dump the mixture onto a clean surface. Pour a couple tablespoons of ice water over the mixture.
- Begin cutting the mixture together to form the crust dough. Add water as needed, but do not be heavy-handed. Trust the process – the dough will come together with minimal water!
- Begin gently kneading the dough by hand to form the dough into a disc, careful not to over mix. You should still clearly see flecks of butter in the dough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to 5 days).NOTE: Alternately, the crust can be prepared by blitzing all of the ingredients in a food processor.
- Remove the crust from the fridge and preheat your oven to 400°F.
- Roll your crust very thinly. Cut into your desired shape.
- Place the raspberry jam on top of one layer of crust. Once filled, place another layer of crust over the top. Crimp the edges with a fork to ensure the filling does not leak during baking.
- Brush with an egg wash. Bake for 20 minutes at 400°F until the crust is evenly golden brown.
- While the pop tarts are baking, prepare the glaze by whisking together the powdered sugar, milk, melted butter, dragon fruit power, and vanilla extract.
- Let the pop tarts cool completely before dipping the tops in the glaze. The glaze will harden. ENJOY!
