Sourdough Pop Tarts – recipeifrajob

Yield: 8 large pop tarts
Active Time: 1 hour 15 minutes
Inactive Time (including chilling): 12 hours 30 minutes (minimum)
Total Time: ~14 hours
Intensity: High – A multi-step project requiring patience, precision, and comfort with lamination.

Ingredients

For the Sourdough Pastry:

300g all-purpose flour, plus more for dusting
1 tsp fine sea salt
2 tbsp granulated sugar
225g cold, unsalted butter, cut into ½-inch cubes
115g active sourdough starter (100% hydration) or unfed/discard
60g ice-cold water

For the Fruit Filling (Choose One or Make Both!):

Strawberry-Basil: 1 ½ cups finely chopped fresh strawberries, ⅓ cup granulated sugar, 1 tbsp lemon juice, 1 tbsp chopped fresh basil, 1 tbsp cornstarch mixed with 1 tbsp cold water.
Cinnamon-Brown Sugar: ⅔ cup packed light brown sugar, 1 ½ tsp ground cinnamon, 2 tbsp all-purpose flour, ¼ tsp salt, 1 tbsp pure maple syrup.

For the Egg Wash & Assembly:

1 large egg
1 tbsp milk or cream

For the Simple Glaze:

1 cup powdered sugar, sifted
2-3 tbsp milk or cream
½ tsp pure vanilla extract
Pinch of salt
Optional: Sprinkles, sanding sugar, or freeze-dried fruit powder for decoration.

Equipment

Stand mixer with paddle attachment (or food processor, or your hands)
Rolling pin
Ruler or measuring tape
Pastry brush
Fork
Baking sheets lined with parchment paper
Cooling rack

Instructions

Day 1: Create the Dough (20 minutes active, 12+ hours inactive)

Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, salt, and sugar.
Cut in Butter: Add the cold, cubed butter. Using the paddle attachment, mix on low speed until the butter is broken down into irregular pieces, ranging from pea-sized to lima bean-sized. Do not let it become a uniform meal.
Add Wet Ingredients: In a small bowl, briefly whisk the sourdough starter and ice water until combined. With the mixer on low, pour the liquid into the flour-butter mixture. Mix just until a shaggy, floury dough begins to form and pulls away from the sides of the bowl. It will look messy and uneven—this is correct.
Initial Shape: Dump the dough and any dry bits onto a lightly floured surface. Using your hands and a bench scraper, press and fold the mixture together into a rough rectangular slab, about 1-inch thick. Do not knead; you should still see large, flat streaks of butter.
First Chill: Wrap the dough slab tightly in plastic wrap. Refrigerate for at least 12 hours, or up to 48 hours. This long rest hydrates the flour, develops the sourdough flavor, and ensures the butter is perfectly cold.

Day 2: Laminate, Fill & Bake (55 minutes active, 30-45 minutes bake)

Prepare Filling: Prepare your chosen filling. For strawberry, combine berries, sugar, and lemon juice in a small saucepan. Cook over medium until bubbling. Stir in cornstarch slurry and basil; cook 1-2 minutes until thickened. Cool completely. For cinnamon sugar, simply mix all ingredients in a bowl.
Laminate the Dough (The Key to Flakiness): Remove dough from fridge. On a floured surface, roll it into a 8×16-inch rectangle, with the short side facing you. Perform a single fold (letter fold): Imagine the rectangle in thirds. Fold the top third down over the center, then the bottom third up over the top (like folding a business letter). Rotate dough 90 degrees. Roll out again to an 8×16-inch rectangle and repeat the single fold. Wrap and chill for 30 minutes.
Final Roll & Cut: Roll the chilled dough to a precise ⅛-inch thickness, roughly a 10×20-inch rectangle. Use a ruler, pizza cutter, or sharp knife to trim ragged edges. Cut the dough into 16 equal rectangles (approximately 4×5 inches each).
Fill & Seal: Place 8 rectangles on parchment-lined baking sheets. Spoon 1.5-2 tablespoons of cooled filling into the center of each, leaving a ½-inch border. In a small bowl, whisk the egg with 1 tbsp milk to make an egg wash. Brush the exposed borders lightly with egg wash. Carefully place the remaining 8 dough rectangles on top as lids. Use your fingers to press firmly around the filling, sealing the edges. Crimp sealed edges thoroughly with a fork.
Final Chill & Preheat: Poke 3-4 steam vents in the top of each tart with a fork or skewer. Chill the assembled tarts on the baking sheet for 15 minutes. Meanwhile, preheat oven to 375°F (190°C).
Bake: Brush the tops of the chilled tarts with the remaining egg wash. Bake for 25-30 minutes, rotating sheets halfway through, until the pastries are puffed and a deep, golden brown. Transfer to a cooling rack and allow to cool completely before glazing.

To Finish: Glaze & Decorate (10 minutes)

Make Glaze: Whisk together powdered sugar, 2 tbsp milk, vanilla, and salt until smooth. Add more milk, 1 teaspoon at a time, until you reach a thick but pourable consistency.
Decorate: Spoon or drizzle glaze over the fully cooled pop tarts. Immediately add sprinkles or sugar if using. Allow glaze to set for 15-20 minutes before serving.

The Last of the Recipe

These Sourdough Pop Tarts are best enjoyed the day they are baked, when the crust is at its peak flakiness. However, they will keep in an airtight container at room temperature for up to 2 days. To recapture some freshness, gently reheat in a toaster oven for 3-4 minutes.

The true magic of this recipe lies not just in the eating, but in the process. You’ve transformed simple ingredients—flour, water, wild yeast, butter, fruit—through time, temperature, and technique into a layered, buttery, tangy-sweet creation. It’s a testament to the alchemy of baking. Share them with someone special, savor them with a great cup of coffee, and know that you’ve conquered a pinnacle of home pastry craft.

Nutrition Information

Per 1 pop tart (with strawberry filling and glaze). Note: Nutritional values are estimates and can vary based on specific ingredients used.

Calories: ~420 kcal
Total Fat: 22g
- Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 180mg
Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 28g
Protein: 4g