Sourdough pop tarts sound like a fun and unique twist on the classic treat! Here’s a recipe you can try, incorporating sourdough starter for a tangy flavor:
For the Dough:
- 1 cup (240g) active sourdough starter (discard or fed)
- 1 1/4 cups (150g) all-purpose flour (plus extra for rolling)
- 1/4 cup (30g) whole wheat flour (optional, for a more rustic flavor)
- 1/2 cup (115g) unsalted butter, cold and cut into small cubes
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2-4 tbsp cold water (to bring the dough together)
For the Filling:
- 1/2 cup (about 120g) fruit jam, preserves, or fresh fruit mixed with sugar (choose your favorite flavor)
- Optional: 1 tsp cornstarch (if using fresh fruit, to thicken it)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tsp milk or cream
- 1/4 tsp vanilla extract
Instructions:
1. Make the Dough:
- In a large bowl, mix together the sourdough starter, flours, and salt.
- Add the cold butter and work it into the flour using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, sugar, and vanilla together.
- Add the egg mixture into the flour and butter mixture, stirring until combined.
- Gradually add cold water (a tablespoon at a time) until the dough begins to come together.
- Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- If using fresh fruit, cook it in a saucepan with sugar (and cornstarch, if desired) over low heat until it thickens, then let it cool completely.
- If using jam, simply set it aside to use when assembling the tarts.
3. Assemble the Pop Tarts:
- Preheat your oven to 375°F (190°C).
- Roll out one portion of dough on a floured surface into a rectangle about 1/8-inch thick.
- Use a knife or pastry cutter to cut the dough into 3×4 inch rectangles.
- Place a heaping tablespoon of filling in the center of half the rectangles, leaving a border around the edges.
- Place another dough rectangle on top of each filled one. Press the edges with a fork to seal, and poke a few holes in the top for steam to escape.
- Repeat with the second portion of dough.
4. Bake the Pop Tarts:
- Transfer the assembled pop tarts to a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
5. Glaze (Optional):
- While the pop tarts are cooling, mix the powdered sugar, vanilla, and enough milk to create a smooth, pourable glaze.
- Once the pop tarts have cooled slightly, drizzle the glaze over the top of each pop tart.
6. Serve:
- Allow the glaze to set before serving. Enjoy your homemade sourdough pop tarts with a cup of coffee or tea!
Feel free to experiment with different fillings, like Nutella, cinnamon sugar, or even savory options like cheese and jam! The sourdough adds a great tangy depth to the dough, complementing the sweet or savory filling.