Sourdough Pop Tarts

Cube the butter sticks and put them back into the fridge.

In a food processor, add all of the dry ingredients for the dough.

Pulse the food processor a couple of times to mix the dry ingredients.

Drop in the cold butter and pulse the food processor until it’s kind of blended.

Add in ice cold water by the Tbsp until the dough kind of starts coming together. (You will need to finish it on the counter)

Sprinkle flour on your counter and dump the dough mixture out over it.

Fold the dough in half and press it slightly downwards. Turn the dough and fold it in half again. Do the press, fold & turn step 6-7 times. (This creates layers in the dough)

Take the block of dough and wrap it in plastic wrap. Put it in the fridge for 1 hour.

While the dough is chilling, make the jam filling or use your favorite store bought jam. (You do not need to make homemade jam for this to be amazing! Use the store bought if it’s easier for you)

Put the blueberries, lemon juice & zest, and honey into a stock pot. Cook on medium heat for about 10 minutes until the juices release from the blueberries and the blueberries soften into a sort of blueberry mush.

NOTE: Save 2 tsp of the blueberry liquid for the icing coloring later.

With a sifter or strainer, slowly shake in the corn starch and stir constantly while adding. The sauce will thicken quickly.

Remove from the heat and pour the blueberry jam into a container for the fridge. Put the jam into the fridge so it can cool almost completely before building the pop tarts.

Using a bench scraper, split the dough down the middle. Flour your kitchen counter and roll half of the dough out to 1/6”. You can even do 1/8” depending on how thin you want your pop tarts. I like thicker ones so I do 1/6” but 1/8” is more of a typical pop tart.

Using the bench scraper, cut the rolled out dough down the middle and split it up into as many pop tarts as you can from it. I usually get 8 mini rectangles with each half of the dough. (6 pop tarts per dough ball)

Do the same to the other half of the dough.

Take half of the rectangles and poke holes in them.

Make the egg wash.

Take the other half of the rectangles and one at a time, wipe egg wash around the edges, fill with about 1-1.5 tsp of jam and top with a rectangle that has holes in it.

NOTE: if you want less filling, a thinner center, blend the jam and then spread it on the bottom layer so it’s thinner and more of a traditional pop tart.

Press down the sides of the rectangle with a fork. Make sure all edges are pressed together so your filling doesn’t ooze out while baking.

Grease a stoneware baking tray and put the pop tarts right on the stone or on a piece of parchment if you’re not using stoneware. (The pop tarts don’t spread much so 6 can easily fit on a tray)

Put the trays of pop tarts into the fridge while the oven heats up.

Heat oven to 300 degrees.

Once the oven is hot, lightly wipe on the rest of the egg wash to the tops of the pop tarts.

Bake for 30-35 minutes, until the edges are slightly golden and the centers are slightly puffed up.

When they’re done baking, put the pop tarts on a wire rack for cooling.

Make the icing while they cool. I use a tiny bit of the blueberry liquid, like a tsp, to color my icing. I also added several drops of red food coloring. You want the icing to be thick so it doesn’t drip off the pop tarts too badly.

I use the back of a spoon to gently spread a Tbsp of icing on each pop tart. While the icing is wet I sprinkle on some sprinkles and then let the icing setup.

The icing will be nice and shiny! They’ll be so gorgeous!

I store mine in an airtight container for a couple of days on the counter. (They never stick around for that long though! They’re so good they’ll be eaten before then)

Enjoy!!

If you make this recipe please send me your bake photos! I love seeing them! 💕