Flaky, buttery sourdough pop tarts made with discard and filled with your favorite jam or cinnamon sugar. The perfect sweet breakfast pastry.

Scale

1 cup sourdough discard

2 cups all-purpose flour

1 tbsp sugar

1/2 tsp salt

1 cup cold butter, cubed

1 egg

2 to 3 tbsp milk (as needed)

Filling:

1/2 cup thick fruit jam or cinnamon sugar mix

Egg wash:

1 egg + 1 tbsp water

Glaze (optional):

1/2 cup powdered sugar

1 tbsp milk

1/4 tsp vanilla

1. Mix flour, salt, sugar, and butter until crumbly.

2. Add sourdough discard and mix until dough forms.

3. Wrap and chill dough for at least 1 hour.

4. Roll out and cut into 3×4 inch rectangles.

5. Place 1 tbsp filling in center of half the rectangles.

6. Brush edges with egg wash, then top with remaining rectangles.

7. Seal edges with a fork and poke tops to vent.

8. Chill assembled tarts for 15 minutes.

9. Preheat oven to 375°F and bake for 22 to 28 minutes.

10. Cool slightly, then glaze if desired.

Use fresh or refrigerated discard.

Chilling dough improves flakiness.

Jam should be thick to prevent leaks.

Keywords: sourdough pop tarts, discard pastry, homemade pop tarts