These delightful Strawberry Sourdough Pop Tarts feature a flaky, buttery sourdough crust filled with strawberry preserves and topped with a sweet vanilla icing and sprinkles. The recipe provides detailed steps for making the sourdough pastry dough from scratch, assembling the pop tarts, baking them to golden perfection, and finishing with a simple homemade glaze.
In a small bowl, mix together 200g of active sourdough starter, 1 egg, and 1 tbsp of vanilla extract. In a separate large bowl, mix together 575g of all purpose flour, 55g of sugar, 10g of salt, and 20 tbsp of grated frozen butter, straight from the freezer (make sure to mix the dry ingredients before adding butter). Then add your bowl of wet ingredients to your dry ingredients bowl, and lightly mix it all together. Add 3 tbsps of ice water, and do a final light mix. Flour your countertop and dump out your dough. Form it into a rough rectangle, and gently roll it out. Fold in the bottom half, then the top half, turn it 90 degrees, and roll it out again. Repeat this folding, turning, and rolling process two more times. For the last step, just fold in the top and bottom again, wrap up your dough, and store in the fridge for 1 to 2 hours. Let the dough rest out of the fridge for 15 to 20 minutes. Then roll out the dough till it’s about an 1/8 inch thick, and start cutting out your pop tart shapes. (The creator used a Tupperware for the shape and cut it out using a dough cutter.) When you’re done cutting your first set of rectangles, pile up all of the leftover scraps and roll it out again. Repeat this process until you’re out of dough.
Assembling the Pop Tarts: Add egg wash to the outer edge, and about 1.5 tablespoons of high-quality strawberry preserves to the center of each dough rectangle. Stretch over another dough rectangle on the top, and press in the edges using your fingers (making sure the filling stays in the center to prevent leaking.) Use a fork to further seal the edges. Let the assembled Pop Tarts sit in the freezer for 15-20 minutes. Right before baking, take them out, poke 5 steam holes into the center of each pop tart (using a toothpick) and coat each one with egg wash. Bake at 425 degrees for 18 to 21 minutes. When they are completely cooled, top them all with icing and sprinkles.
For the icing: whisk together 2 cups of powdered sugar, 1 teaspoon vanilla extract, and 5 to 7 tablespoons of heavy whipping cream (start with 5, then add 2 more if needed). Enjoy💜
