Strawberry Sourdough Pop Tarts

Ingredients

• 226 g strawberries (fresh or frozen, stems removed and finely chopped)
• 57 g cane sugar (for the preserves)
• 0.5 tsp lemon juice
• 57 g unsalted butter (softened)
• 57 g cane sugar (for the dough)
• 35 g powdered sugar (for the dough)
• 1 tsp vanilla extract
• 57 g sourdough discard
• 1 egg yolk (large)
• 255 g all purpose flour
• 0.25 tsp salt
• 2 tbsp water (as needed for dough)
• 88 g strawberry preserves (homemade (from above) or store-bought)
• 1 tsp cornstarch
• 2 tbsp water (for sealing edges; use 2 to 3 tbsp)
• 106 g powdered sugar (sifted, for glaze)
• 1 tbsp milk (use 1 to 2 tbsp for glaze)
• natural decorating sugars (for topping)

Steps

1. 1

   Make the strawberry preserves: Remove stems and finely chop strawberries. (Skip this step if you are using frozen strawberries).

2. 2

   Add the chopped strawberries, 57g cane sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar has completely dissolved.

3. 3

   Turn the heat to high and bring the mixture to a boil for 1 to 2 minutes, stirring occasionally. If using frozen strawberries, you may need to cook the preserves for a few minutes longer.

4. 4

   Reduce the heat back to medium and simmer for about 10 minutes, or until the strawberries have completely broken down and the consistency is thick.

5. 5

   Transfer the preserves to a glass jar and let cool to room temperature. Store any extra in the refrigerator for up to 2 weeks.

6. 6

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. 7

   Make the dough: In a large bowl, stir the softened butter, 57g cane sugar, 35g powdered sugar, and vanilla extract with a stiff spatula until combined and no butter chunks remain.

8. 8

   In a separate small bowl, stir together the sourdough discard and the egg yolk.

9. 9

   Add the all-purpose flour to the butter mixture, then pour the egg yolk mixture on top. Mix on low speed (or by hand) until combined into a crumbly dough.

10. 10

    Add water, 1 tablespoon at a time, just until the dough comes together. Bring the dough together with your hands until a cohesive ball forms.

11. 11

    On a floured surface or a piece of parchment paper, roll out the dough to a 14-inch square, approximately 1/8-inch to 1/4-inch thick. Thinner is better for the final texture.

12. 12

    Trim the rough edges to create a clean 12-inch rectangle. Cut the dough into twelve 4 by 3-inch smaller rectangles.

13. 13

    Place 6 of the rectangles onto the prepared baking sheet.

14. 14

    Prepare the filling: In a small bowl, mix 88g of the strawberry preserves with the cornstarch until well combined.

15. 15

    Assemble the tarts: Spoon about 1 tablespoon of the strawberry filling onto the middle of each of the 6 rectangles on the baking sheet. Dab water around the edges of each filled rectangle.

16. 16

    Top each filled rectangle with one of the remaining 6 dough rectangles.

17. 17

    Using a fork, crimp the edges to seal. Poke holes all over the top of the dough with the fork or make two small slits with a sharp knife to allow steam to escape.

18. 18

    Bake for 20 to 25 minutes, or until the edges are lightly golden brown on the bottoms. Allow the pop tarts to cool completely on the baking sheet.

19. 19

    Make the glaze: In a small bowl, whisk together the 106g sifted powdered sugar and milk until a smooth, thick glaze forms.

20. 20

    Frost each cooled pop tart with the glaze and immediately top with decorating sugars.

Notes

You can substitute the homemade preserves with 1 cup of store-bought jam, jelly, or spreads like Nutella. Ensure the pop tarts are completely cool before glazing, or the glaze will melt off. Store in an airtight container for up to 3 days.

Nutrition per serving

• breakfast
• snack
• sourdough discard
• baked
• strawberry
• pastry
• homemade pop tarts