Sourdough Pop Tarts

Ingredients:

For the Dough:

• 280g all-purpose flour
• 5g salt
• 50g sugar
• 227g cold butter (grated or cubed)
• 290g sourdough discard (active, or a bit thicker if it’s been sitting for a while)
• 1/2 – 1 tsp ice-cold water (if needed)

For the Filling:

• Jam or pie filling of your choice (e.g., strawberry, blueberry, raspberry, or apple)
• OR
• 2 tbsp brown sugar + 1 tsp cinnamon (for a cinnamon-sugar filling)

For the Egg Glaze:

• 1 whole egg (beaten)
• Extra sugar (for sprinkling on top)

Instructions:

1. Prepare the Dough:

   • In a large bowl, combine the flour, salt, and sugar.
   • Cut the cold butter into small cubes or grate it, then add it to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
   • Add the sourdough discard to the mixture and stir until just combined. Be careful not to overmix—it’s fine if there are still some visible butter chunks.
   • If the dough seems too dry, add 1/2 to 1 tsp of ice-cold water.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours to allow it to chill and firm up.

2. Roll Out the Dough:

   • Once the dough has chilled, prepare your work surface by lightly flouring some parchment paper.
   • Roll out the dough into a rectangle—aim for about 1/8 inch thick.
   • Use a pizza cutter or sharp knife to trim the edges and divide the dough into strips, about 3 inches by 8-9 inches each.

3. Add the Filling:

   • On half of each dough strip, spoon about 2 tablespoons of your desired filling. You can use any jam or pie filling of your choice, or even a simple mixture of brown sugar and cinnamon for a spiced filling.
   • Gently fold the other half of the dough over the filling, pinching the edges together to seal.

4. Crimp the Edges:

   • Use a fork to gently press down and crimp the edges of each pop tart, sealing them in a beautiful, decorative way.

5. Prepare the Egg Glaze:

   • Beat 1 whole egg with a fork and brush the glaze over the top of each pop tart.
   • Sprinkle a little sugar on top for extra sweetness and a crisp texture when baked.

6. Bake:

   • Preheat the oven to 350°F (175°C).
   • Line a baking sheet with parchment paper and place the pop tarts on it, leaving a little space between each one.
   • Bake for 30 minutes or until golden brown and flaky.

7. Cool and Enjoy:

   • Let the pop tarts cool slightly before serving to allow the filling to set. Enjoy them warm or at room temperature.

Notes:

• You can easily customize the filling based on your preferences, using any fruit jam, or even Nutella for a chocolate version.
• Make-Ahead Tip: If you’re short on time, you can make the dough in advance and store it in the fridge overnight.
• The egg glaze adds a nice golden finish, but if you’re looking for a sweeter, more traditional pop tart feel, you could also drizzle with icing once they cool.