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Best Homemade Sourdough Discard Pop Tarts with Brown Butter Icing

Sourdough discard pop tarts - featured image
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Flaky, tangy sourdough discard pop tarts filled with your favorite jam and topped with a nutty brown butter icing. A delicious way to use up sourdough discard.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (2 sticks, 226g) cold unsalted butter, cut into small cubes
  • 1 cup (240g) sourdough discard, unfed
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (6g) salt
  • ½ cup (160g) your favorite jam or preserves
  • 2 ounces (56g) cream cheese, softened (optional)
  • ¼ cup (½ stick, 56g) unsalted butter (for icing)
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) milk
  • ½ teaspoon (2ml) vanilla extract
  • Pinch of salt (for icing)
  • 1 large egg, beaten (for egg wash)
  • Sprinkles (optional)

Instructions

  1. Make the dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  2. Add the discard: Pour the sourdough discard over the flour-butter mixture. Use a fork to stir everything together until a shaggy dough forms. Use your hands to gently press the dough together into a ball. If too dry, add cold water one tablespoon at a time. If too sticky, add a little more flour.
  3. Chill the dough: Flatten the dough into a disc about 1-inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat the oven: About 15 minutes before baking, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  5. Roll out the dough: Lightly flour your work surface and rolling pin. Roll the chilled dough into a large rectangle, about ⅛-inch thick.
  6. Cut the rectangles: Using a sharp knife or pizza cutter, cut the dough into rectangles about 3 inches by 4 inches. You should get about 8 to 10 rectangles.
  7. Add the filling: Place half of the rectangles on the prepared baking sheet, spacing them about 2 inches apart. Spoon about 1 to 1 ½ teaspoons of jam into the center of each, leaving a ½-inch border.
  8. Seal the tarts: Brush the edges of the filled rectangles with the beaten egg. Place the remaining rectangles on top. Gently press the edges to seal. Use a fork to crimp the edges. Poke a few small holes in the top of each tart with a fork.
  9. Chill again: Place the baking sheet with the assembled pop tarts in the refrigerator for 15 minutes.
  10. Bake: Brush the tops of the chilled pop tarts with the remaining beaten egg. Bake for 18 to 22 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Make the brown butter icing: In a small saucepan over medium heat, melt ¼ cup butter. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty. Remove from heat immediately and pour into a small bowl.
  12. Finish the icing: Add the sifted powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt to the browned butter. Whisk until smooth. Adjust consistency with additional milk or powdered sugar as needed.
  13. Ice the tarts: Once the pop tarts are completely cool, spoon or drizzle the brown butter icing over the tops. Add sprinkles immediately if using. Let the icing set for about 15 minutes before serving.

Notes

Keep all ingredients cold for a flaky crust. Do not skip the second chill before baking. Watch the brown butter carefully to avoid burning. Let pop tarts cool completely before icing.

Nutrition

Keywords: sourdough discard, pop tarts, brown butter icing, homemade pop tarts, sourdough pastry

Find it online: https://siennaspoon.com/best-homemade-sourdough-discard-pop-tarts-with-brown-butter-icing/