Go Back

Sourdough Brown Sugar Pop Tarts

Flaky sourdough brown sugar pop tarts with a cinnamon filling and vanilla glaze. Made with sourdough discard or active starter—cozy, nostalgic, and homemade.
5 from 6 votes
Print Pin

Ingredients

CRUST

  • 320 g Flour
  • 4 g Salt
  • 40 g Sugar
  • 200 g Sourdough Starter active or discard
  • 2 Sticks Butter
  • 4-6 tbsp ice cold water
  • 1 Egg for egg wash

FILLING

  • 3 tbsp Butter melted
  • 200 g Brown Sugar
  • 15 g Flour
  • 1 tbsp Cinnamon
  • ¼ tsp Salt
  • 1 tsp Vanilla Bean Paste or extract

GLAZE

  • 150 g Powdered Sugar
  • 40 g Milk
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Bean Paste or extract

Instructions

  1. Prepare the pie crust by adding the flour, salt, and sugar to a medium-sized bowl.
  2. 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!)
  3. Add your starter to the bowl and gently mix.
  4. Dump the mixture onto a clean surface. Pour a couple tablespoons of ice water over the mixture.
  5. 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!
  6. 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.
  7. Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to 5 days).
  8. Prepare your filling by mixing the melted butter, brown sugar, flour, cinnamon, salt, and vanilla bean paste. Set aside.
  9. Remove the crust from the fridge and preheat your oven to 400°F.
  10. Roll your crust very thinly. Cut into your desired shape.
  11. Place the filling on top of one layer of crust. Once filled, place another layer of crust over the top. Crump the edges with a fork to ensure the filling does not leak during baking.
  12. Brush with an egg wash and poke a set of holes with a fork into each pop tart.
  13. Bake for 20 minutes at 400°F.
  14. While the pop tarts are baking, prepare the glaze by whisking together the powdered sugar, milk, cinnamon, and vanilla bean paste.
  15. Let the pop tarts cool completely before dipping the tops in the glaze. The glaze will harden. ENJOY!
Course: Dessert
Cuisine: American
Keyword: healthier pop tarts, homemade pop tarts recipe, pop tarts with sourdough discard, pop tarts with sourdough starter, sourdough brown sugar pop tarts, sourdough discard brown sugar pop tarts, sourdough discard pop tarts, sourdough discard pop tarts recipe, sourdough pop tarts, sourdough pop tarts recipe