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Crispy Homemade Sourdough Discard Pop Tarts Easy Brown Sugar Cinnamon Filling Recipe

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These crispy homemade pop tarts use sourdough discard for a flaky, buttery crust filled with a sweet brown sugar cinnamon filling. Perfect for breakfast or a cozy snack, they are quick, easy, and delicious.

Ingredients

Scale
  • 100g (¾ cup) sourdough discard, room temperature
  • 250g (2 cups) all-purpose flour
  • 115g (½ cup) unsalted butter, cold and cubed
  • 100g (½ cup) packed brown sugar
  • 2 tsp ground cinnamon
  • 1 tbsp granulated sugar (optional, for sprinkling)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 60ml (¼ cup) milk or plant-based milk, for brushing
  • 1 large egg, for egg wash (optional)

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour and ½ tsp salt until well combined.
  2. Cut in the cold butter: Add ½ cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits (about 3-5 minutes).
  3. Add sourdough discard: Stir in ¾ cup room temperature sourdough discard and 1 tsp vanilla extract. Mix gently until it comes together. If too dry, add a teaspoon of cold water at a time.
  4. Chill the dough: Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Prepare the filling: In a small bowl, combine ½ cup packed brown sugar and 2 tsp ground cinnamon. Mix well. Optionally fold in ½ cup finely chopped apple or pear for a fruit twist.
  6. Roll out the dough: On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick.
  7. Cut dough into rectangles: Using a sharp knife or pizza cutter, cut the dough into pairs of rectangles roughly 3×4 inches. You should get about 8 pop tarts.
  8. Fill and seal: Spoon about 1 tablespoon of the cinnamon brown sugar filling onto half of the rectangles, leaving a ½-inch border. Brush edges with water or milk, then place the matching dough rectangle on top. Press edges firmly with a fork to seal.
  9. Brush and sprinkle: Brush the tops with milk or egg wash for a golden finish. Sprinkle granulated sugar on top if desired.
  10. Bake: Preheat oven to 375°F (190°C). Place pop tarts on a parchment-lined baking sheet and bake for 20-25 minutes or until golden and crisp.
  11. Cool and serve: Let pop tarts cool for 10 minutes on a wire rack. Serve warm or at room temperature.

Notes

Keep butter cold to ensure flaky layers. Chill dough before rolling and after assembling pop tarts to prevent spreading. Seal edges well with water or milk to avoid filling leakage. Use parchment paper for easy cleanup and even baking. Adjust oven rack if bottoms brown too fast. Variations include vegan butter and plant milk for vegan version, adding fruit to filling, or using gluten-free flour blend.

Nutrition

Keywords: sourdough discard, pop tarts, brown sugar cinnamon, homemade pastry, breakfast, snack, flaky crust, easy recipe

Find it online: https://coracooks.com/crispy-homemade-sourdough-discard-pop-tarts-easy-brown-sugar-cinnamon-filling-recipe/