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Crispy Sourdough Discard Pop Tarts Recipe with Strawberry Jam and White Chocolate Drizzle

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A delightful recipe that transforms sourdough discard into crispy, flaky pop tarts filled with strawberry jam and topped with a white chocolate drizzle. Perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed)
  • 1 ½ cups (190g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3 tablespoons (45ml) cold water (plus more if needed)
  • ½ cup (160g) strawberry jam
  • ¼ cup (40g) white chocolate chips or chopped white chocolate
  • 1 teaspoon (5ml) coconut oil or butter
  • 1 egg, beaten (optional, for egg wash)

Instructions

  1. In a large bowl, whisk the flour and salt together. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  2. Stir in the sourdough discard, then add cold water one tablespoon at a time. Mix gently until the dough just comes together. It should be slightly sticky but manageable. Add more water if too dry.
  3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll the dough out to about ⅛-inch (3mm) thickness, roughly 12×9 inches (30×23 cm). Chill dough if it warms too much.
  5. Cut the dough into 6-8 rectangles of equal size. Place half on a parchment-lined baking sheet.
  6. Spoon about 1 tablespoon (15g) of strawberry jam onto the center of each rectangle, leaving a ¼-inch (6mm) border.
  7. Brush edges with water or beaten egg. Place remaining rectangles on top and press edges with a fork to seal.
  8. Brush tops with beaten egg for a golden finish. Poke a few holes in the tops with a fork to allow steam to escape.
  9. Bake at 375°F (190°C) for 20-25 minutes until golden and crispy on edges.
  10. While baking, melt white chocolate chips with coconut oil in microwave-safe bowl in 20-second intervals, stirring until smooth.
  11. Once slightly cooled (about 10 minutes), drizzle melted white chocolate over pop tarts and let set before serving.

Notes

Keep butter cold to ensure flaky crust. Chill dough if it becomes too warm while rolling. Seal edges well to prevent jam leakage. Use egg wash for golden crust or plant-based milk with maple syrup for vegan option. Cool on wire rack to maintain crispiness. Can pan-fry for a quick alternative. Variations include swapping jam flavors or adding cinnamon to dough.

Nutrition

Keywords: sourdough discard, pop tarts, strawberry jam, white chocolate drizzle, homemade treats, crispy, flaky, breakfast, snack

Find it online: https://oracooks.com/crispy-sourdough-discard-pop-tarts-recipe-with-strawberry-jam-and-white-chocolate-drizzle-easy-homemade-treats/