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Now use a fork to crimp the edges and seal the pastry edges. Pop a few holes in the top of each pop tart using your fork to ensure the topping doesn't burst out. Egg wash the top of each pop tart. Bake the sourdough pop tarts at 200C (390F) for around 20 minutes or until the pastry is golden brown.

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Creating your homemade pop tarts, especially with a sourdough discard twist, is a fun and delicious project. This Sourdough Discard Raspberry Pop Tarts with Lemon Glaze Icing recipe combines childhood nostalgia and homemade pastry joy. Perfect for beginners or experienced bakers alike, these pop tarts will quickly become a favorite.

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Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. Reheat in a 350°F (177°C) oven for 10 minutes. To freeze baked, unglazed, sourdough pop tarts, let cool completely. Wrap tightly in plastic wrap and freeze for up to 3 months. Flavor Variations:

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Brush the tops of your pop tarts with the beaten egg to give them a beautiful golden finish when baked. Place the pop tarts on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown. Allow your sourdough pop tarts to cool on a wire rack.

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Lay a rectangle over the top and use a fork to press and seal the edges. Brush the top of each poptart with egg wash. Set them on a parchment lined baking sheet. Bake them in the oven for 25 minutes or until the top is golden brown. Remove the pop tarts from the pan and let them cool on the cooling rack.

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To assemble the Poptarts: Remove the dough from the fridge 15-20 minutes before rolling it out. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a heaping tablespoon of jam on half of the rectangles, leaving a 1/4 inch border.

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Place a heaping tablespoon of jam into the center of each rectangle. Place the second sheet of dough on top of the first. Use your fingertips or a chopstick to press the dough firmly around each pocket of filling. Chill the pop tarts in the fridge or freezer before baking. Baking: Preheat the oven to 350°F (176°C).

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Preheat your oven to 350°F, and line a baking sheet with parchment paper. Lightly flour your surface, then roll the dough into a rectangle, with around a 1/8-inch thickness. Cut the dough into 4.

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1 Egg, 200 grams Fruit Jam. Brush the tops of the sourdough pop tarts with the reserved egg wash and sprinkle the tops with optional raw sugar. Bake for 20-22 minutes, rotating and switching the pans halfway through for even baking. Bake until the tops are golden brown with a shiny crust. Cool on a wire rack.

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Cut into rectangles about 5 x 3 inches large. Add 2 Tbsp. of jam mixture to the center of half the rectangles, spread it around leaving 1/2 inch of space around the edge. Place a second rectangle of dough on top of the jam-filled on. Use a utensil, such as a fork, to press together the edges. Cut a slit in the top.

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Bake: Preheat the oven to 375 degrees. Prick tops of the pop tarts a few times with a sharp knife to allow the steam to escape while baking. Bake for 20-22 minutes until they have puffed up nicely and are golden brown. Allow to cool before glazing (if desired). Glaze: Whisk together the glaze ingredients until smooth.

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Use a potato masher or fork to break up the blueberries. Continue stirring the mixture over low heat for about 10 minutes. Pour the jam into a large mason jar and allow it to cool, covered, at room temperature for half an hour before placing it in the fridge to cool completely (for 2 hours, or overnight).

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Beat an egg in a small bowl to make an egg wash. Brush the tops of each sourdough pop tart with the egg wash. Place each pop tart on a baking sheet lined with parchment paper. Bake in a preheated 350F oven for 20-25 minutes until they are a light golden brown on top. Remove from the oven and cool on a baker's rack.

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Homemade sourdough poptarts are the perfect solution for busy school mornings, last-minute snacks before bed, or anytime you need an easy grab-and-go treat!My kids are obsessed with the crispy, flaky, and slightly tangy flavor of the sourdough pie crust but let's be honest- the filling is where it's at! The best part is that these are a much more wholesome version of pop tarts.

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Split dough in half and wrap in plastic. Chill 30 minutes. In a small bowl, whisk together the brown sugar, flour and cinnamon for the filling and set aside. Assembly: Line a baking sheet with parchment. On a lightly floured surface, roll out one of the pieces of dough to a 9x12 rectangle about 1/8 inch thick.

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Preheat the oven to 375 ° F and bake for 20-25 minutes, or until the edges are golden brown. Transfer to a cooling rack . While the pop tarts are cooling, prepare the glaze. In a small bowl, whisk powdered sugar, water and lemon juice until there are no lumps. It will be a thin glaze.