Enjoy the wholesome goodness of sourdough toaster pastries that are simple to make using your sourdough discard. These pastries are far superior to any store-bought alternative, offering a fresh and flaky crust filled with your choice of strawberry, blueberry, or any other favorite filling, and finished with a delightful glaze.

Ingredients Needed:

For the Crust:

All-Purpose Flour: This forms the base of the crust, providing structure and texture.

Unsalted Butter (cold): Adds rich, buttery flavor and ensures a tender, flaky crust.

Fine Sea Salt: Enhances the overall flavor of the crust.

Granulated Sugar: Adds a touch of sweetness to the crust.

Sourdough Discard: Provides a unique tangy flavor and the benefit of using leftover sourdough starter.

White Vinegar: Helps balance the flavors and achieve the perfect dough consistency.

For the Filling:

Strawberry Jam: A sweet and fruity filling that pairs perfectly with the sourdough crust.

Egg Wash: Made from a lightly beaten egg, this helps seal the edges and gives the pop tarts a beautiful golden color when baked.

For the Glaze:

Powdered Sugar: Forms the base of the sweet glaze.

Water: Used to achieve the right consistency for the glaze.

How To Make:

Preparing the Crust:

Combine Dry Ingredients: In a mixing bowl, combine flour, sugar, and salt. Grate cold butter using a cheese grater and work it into the dry mixture with a pastry cutter or fork until it forms large, pea-sized crumbles.

Add Sourdough Discard: Mix in sourdough discard and vinegar using a fork until the dough starts to come together.

Form the Dough: Use your hands to press the dough into a cohesive ball, adding a teaspoon of cold water if the mixture seems too dry. Shape the dough into a small rectangle.

Chill the Dough: Wrap the dough in plastic wrap and use a rolling pin to flatten and smooth the edges. Chill the dough in the refrigerator for at least 1 hour or up to 24 hours.

Rolling and Filling:

Roll Out the Dough: Roll out the chilled dough on a lightly floured surface to about 1/8″ thickness, shaping it into a rectangular form.

Cut the Dough: Cut the dough into 4 long, evenly shaped rectangles.

Fill the Dough: Brush the edges of each rectangle with egg wash. Add about 2 tablespoons of strawberry jam or your preferred filling to one side of each rectangle.

Seal the Pop Tarts: Fold the dough over to enclose the filling and press the edges with a fork to seal.

Baking and Glazing:

Bake the Pop Tarts: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Place the pop tarts on the sheet and brush the tops with egg wash. Bake for 25-30 minutes or until golden brown.

Prepare the Glaze: In a small bowl, whisk together powdered sugar and water until you achieve a smooth glaze consistency.

Glaze the Pop Tarts: Once the pop tarts have cooled, drizzle the glaze over each pop tart. For extra flair, add sugar crystals or sprinkles on top.

Storing and Freezing:

Storing: Keep your sourdough toaster pastries in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days. To reheat, place them in a 350°F (177°C) oven for about 10 minutes.

Freezing: Allow unglazed baked pop tarts to cool completely, then wrap them tightly in plastic wrap and freeze for up to 3 months. To enjoy later, thaw overnight and reheat in a 350°F (177°C) oven.