Sourdough Pop Tarts recipe

Prep Time: 45 minutes (plus minimum 1 hour chilling time)
Cook Time: 20-25 minutes
Total Time: 2 hours 10 minutes (includes chilling)
Difficulty: Intermediate
Servings: 8 large pop tarts

Why You’ll Love This Recipe

Incredible Flaky Crust: The combination of cold butter and sourdough discard creates steam pockets in the oven, resulting in a crust that is both tender and impossibly flaky.
The Perfect Tang: The sourdough adds a subtle, pleasant tanginess that beautifully balances the sweetness of the filling and glaze.
Versatile Filling: While the brown butter cinnamon sugar filling is divine, this recipe is a fantastic base for your own creations (see our suggestions below!).
Make-Ahead Friendly: The dough can be made a day or two in advance, making the final assembly a breeze.

Ingredients

For the Sourdough Pastry Dough:

2 ½ cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon fine sea salt
1 cup (2 sticks / 227g) unsalted butter, very cold, cut into ½-inch cubes
⅔ cup (160g) sourdough starter discard, cold (unfed, straight from the fridge)
¼ cup (60ml) ice-cold water (plus more if needed)
1 teaspoon apple cider vinegar

For the Brown Butter Cinnamon Filling:

½ cup (1 stick / 113g) unsalted butter
½ cup (100g) packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
1 large egg yolk (for egg wash)

For the Honey-Lavender Glaze:

1 ½ cups (180g) powdered sugar, sifted
2-3 tablespoons honey
1-2 tablespoons milk or heavy cream
¼ teaspoon dried culinary lavender buds (optional, but lovely)
¼ teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Make the Sourdough Pastry Dough

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the pieces are about the size of small peas and walnuts. Some larger pieces are good for flakiness! Work quickly to keep the butter cold.
Add Wet Ingredients: In a small bowl or measuring cup, whisk together the cold sourdough discard, ¼ cup of ice-cold water, and the apple cider vinegar.
Bring Dough Together: Make a well in the center of the flour mixture and pour in the wet ingredients. Use a fork to gently mix until the dough starts to come together. It will look shaggy. If it seems too dry, add more ice water, one tablespoon at a time, just until it holds together when squeezed.
Chill the Dough: Turn the dough out onto a lightly floured surface and gently gather it into a ball. Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. This resting period is crucial for relaxing the gluten and developing flavor.

Step 2: Make the Brown Butter Filling

Brown the Butter: While the dough chills, make the filling. Place the ½ cup of butter in a light-colored saucepan over medium heat. Melt the butter, swirling occasionally. It will begin to foam and then turn from yellow to golden to a deep, nutty brown. You’ll see little brown specks forming at the bottom and smell a wonderful nutty aroma. This takes about 5-7 minutes.
Combine Filling: Immediately remove the pan from the heat and pour the brown butter into a small heatproof bowl (this stops it from burning). Add the brown sugar, cinnamon, nutmeg, and a pinch of salt. Whisk until smooth and well combined. Let it cool completely to room temperature. It will thicken as it cools.

Step 3: Assemble the Pop Tarts

Preheat & Prepare: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Roll the Dough: On a lightly floured surface, roll out one disk of dough into a large rectangle, about ⅛-inch thick. Try to keep the edges as straight as possible.
Cut the Pastry: Using a sharp knife or a pastry wheel, trim the edges to create a neat rectangle. Then, cut the dough into 8 equal rectangles (approx. 3×4 inches). Repeat this process with the second disk of dough. You should have 16 rectangles total. Gather and re-roll scraps if needed.
Fill the Tarts: Place 8 of the rectangles onto the prepared baking sheet, spacing them about 1 inch apart. Beat the egg yolk with 1 teaspoon of water to make an egg wash. Brush a thin layer of egg wash around the edges of each rectangle on the baking sheet. This acts as a glue.
Add Filling: Spoon about 1 heaping tablespoon of the cooled brown butter filling onto the center of each of the 8 rectangles, spreading it gently, leaving a clean ½-inch border around the edges.
Seal the Tarts: Place a remaining dough rectangle on top of each filled tart. Gently press around the filling to push out any air pockets, then press firmly along the edges to seal. Use the tines of a fork to crimp the edges decoratively and ensure a tight seal.
Final Chill & Vent: Prick the top of each tart 3-4 times with a fork to allow steam to escape. Place the baking sheet with the assembled tarts in the refrigerator for 20-30 minutes to chill the butter again. This is a key step for maximum flakiness!
Bake: Bake for 20-25 minutes, or until the tops and bottoms are golden brown. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 4: Make the Glaze & Decorate

Prepare Lavender (Optional): If using lavender, gently rub the buds between your fingers or grind them lightly with a mortar and pestle to release their fragrance.
Whisk Glaze: In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of honey, 1 tablespoon of milk or cream, the crushed lavender (if using), vanilla, and a pinch of salt. Whisk until completely smooth. Add the remaining 1 tablespoon of honey for a stronger honey flavor, or more milk, a teaspoon at a time, until you reach a thick but pourable consistency.
Glaze the Tarts: Once the pop tarts are completely cool, drizzle or spread the glaze over the tops. For a classic look, spread the glaze almost to the edges. Let the glaze set for at least 30 minutes before serving.

Recipe Notes & Tips for Success

Keep Everything COLD: The secret to a flaky pastry is cold butter. If at any point the dough becomes too soft or sticky, pop it back in the fridge for 15-20 minutes.
Sourdough Starter: This recipe is perfect for unfed, cold sourdough discard. You don’t need an active, bubbly starter here.
Don’t Overfill: It’s tempting to add more filling, but it will likely leak out during baking. Stick to about 1 tablespoon.
Make-Ahead: You can assemble the unbaked pop tarts, place them on a parchment-lined baking sheet, and freeze them until solid. Then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Variations

Classic Strawberry: Use your favorite high-quality strawberry jam or a homemade chia seed jam in place of the brown butter filling.
S’mores: Fill with a piece of milk chocolate and a sprinkle of mini marshmallows. Top the baked tart with a chocolate glaze and crushed graham crackers.
Nutella & Banana: Spread a thin layer of Nutella on the bottom pastry, top with a few thin slices of banana, and seal.

Nutrition Information

Please note that the following information is an estimate and provided as a courtesy. Actual values may vary based on specific ingredients used, portion sizes, and preparation methods.

Serving Size: 1 pop tart
Calories: 620
Total Fat: 34g
Saturated Fat: 21g
Cholesterol: 115mg
Sodium: 320mg
Total Carbohydrates: 72g
Dietary Fiber: 2g
Total Sugars: 35g
Protein: 7g