Homemade Sourdough Pop Tarts truly are a treat that you have to add to your recipe box. This recipe combines the tart and sour flavors with the natural sweeteners to bring you the perfect Breakfast or Dessert!
It’s currently Spring time and I’m craving all of the fresh fruit flavors that are just around the corner from being in season. This is the first year that my June bearing Strawberries will really give me a good yield. We transferred several Strawberry plants for my husband’s grandmother’s place 3 years ago. Since the plants take a couple of years to deeply root, we haven’t gotten much fruit from them the past couple of years.
We also have several Raspberry plants out in our existing garden. The Raspberry plants are being moved to our new garden space this year, so hopefully we will still get some Raspberries. We are excited to take you along with us on our journey to renovate and add garden spaces this year. Stay tuned for that adventure beginning soon!
That being said, I am already thinking up a ton of delicious recipes to use up these garden fresh fruits! Try a Strawberry or Raspberry variation of these Sourdough Scones, they are delicious. The first seasonal Strawberry recipe coming to you is for these homemade Pop Tarts. They truly have been a favorite to experiment with in the kitchen and I believe we have nailed this recipe.
Sourdough FAQ
Sourdough is such a gut healthy food to be consuming daily. It contains SO many probiotics and is easier to digest than conventional wheat. It also is easy to use once you get a mature Sourdough starter. You can virtually replace it in any recipe to add health benefits and a depth of flavor. I love to use it in my crescent rolls, tortillas, and even a skillet meal. If I haven’t convinced you yet to jump on the Sourdough band wagon, I’m confident that will change by the end if this recipe!
Why make homemade Sourdough Pop Tarts?
The reasons you would make this recipe are simple, 1) You can make good ole’ Pop Tarts on a whim, right at home, 2) You can control the ingredients, 3) This recipe contains gut healthy and delicious ingredients!
There is a nostalgic taste to boxed pop tarts from the grocery store. However, they contain many harmful ingredients that I choose to avoid. It’s great to have a much better option that I can make right at home and control the ingredients of!
Can you freeze Homemade Sourdough Pop Tarts?
Yes, you can most definitely freeze these Pop Tarts! There are two ways you could do this. I would recommend making the dough ahead of time, rolling it out, an cutting it, and freezing it in pre-cut rectangles between parchment paper. Freezing it that way will be make it easiest to pick up where you left off when you are ready to use the dough for Pop Tarts later. Plus, then you could switch out the filling for whatever fruit is in season or some other Pop Tart variety! Though I do recommend making the homemade jam fresh, but you can also make ahead and freeze in a freezer safe container.
The second way you could make the Pop Tarts ahead of time and freeze for later use is to spread the jam on the dough and seal it in with a top rectangle of dough and freeze it that way.
The glaze is not meant to be made and frozen ahead of time. I do not recommend freezing it because when it thaws, the consistency could change. It’s quick to whip up so just do so fresh.
Sourdough Pop Tarts Variation Ideas
- Peaches and Cream cheese
- Cinnamon and Sugar
- Apples and Maple Syrup
- Chocolate crust with chocolate filling
- Coconut and Chocolate filling
These are just a few ideas to get the ideas rolling. You can’t go wrong placing any fruit or treat within these homemade Pop Tarts!
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Supplies needed to make Sourdough Pop Tarts
- Cutting board
- Rolling Pin
- Food processor, optional
- Pizza cutter or dough scraper
- Baking stone or sheet
- Parchment paper, optional
- Small bowl
- Whisk
- Medium sauce pan, I recommend Stainless steel
Homemade Sourdough Pop Tart Ingredients
- 1 recipe Sourdough Einkorn Crust Simple Recipe
- 2 Cups frozen of fresh berries
- 1 Tbsp. Raw Honey, local preferred
- 1 egg, optional for egg wash
Homemade Pop Tart Glaze Recipe
- Powdered sugar
- Milk
How To Make Homemade Sourdough Pop Tarts
4-12 hours before you want to make these Pop Tarts, make the dough. Place the dough in the fridge until ready to use.
Once the dough has fermented, preheat the oven to 375 degrees.
To a sauce pan over low to medium heat, add your berries of choice and honey. Simmer until thickened to a jam consistency, stirring frequently to avoid burning.
Remove jam from heat.
On a lightly floured surface, roll out dough to 1/4 inch thickness. 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
*Optional: Beat an egg to create an egg wash, brush it on the tops of each Pop Tart to create a golden crusted sheen.
Bake for 15 minutes, or until golden brown. Let cool before adding glaze.
How To Make The Glaze
In a small bowl, combine powdered sugar and milk. Whisk until fully mixed.
Drizzle desired amount over each ,cooled, Pop Tart and enjoy!
These Pop Tarts are a great option for a weekend Breakfast or a ladies tea. Maybe leave out the glaze if it’s for a breakfast.
You could also keep some dough on hand to show hospitality to last minute guests! Whether you make these Pop Tarts for a Breakfast or a Dessert they are sure to please.
I’d love to hear your favorite variation of this recipe, leave a comment below!
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Homemade Einkorn Sourdough Berry Pop Tarts Simple Recipe
Equipment
- Rolling Pin
- Cutting board
- Knife
- Food processor
- Sauce pan
- Spatula
- Baster Optional, for egg wash
- Whisk
- Small bowl
Ingredients
Sourdough Einkorn Crust Recipe
- ½ Cup Whey or Buttermilk very cold
- 2½ Cups All Purpose Einkorn Flour
- 8 Tbsp. Butter Grass-fed
- 1 tsp. Salt high quality
- ½ Cup Sourdough Starter
Pop Tart Filling Recipe
- 1½-2 Cups Organic Berries Fresh or Frozen
- 2 Tbsp. Raw Honey local preferred
Glaze Recipe
- ½ Cup Confectioners Sugar aka. Powdered Sugar
- 1 Tbsp. Milk Raw preferred
Instructions
Sourdough Einkorn Crust Instructions
- Cut butter into chunks and place in freezer for 5 minutes.
- To a food processor add flour and butter. Pulse until pea sized balls form.
- Add remaining ingredients and pulse just until combined.
Pop Tart Filling Instructions
- In a sauce pan simmer Strawberries and Honey until slightly thickened and Strawberries are mostly dissolved.
- Remove from heat to cool.
Glaze Instructions
- Combine ingredients in a small bowl and whisk until completely mixed.
Assembly and Cooking Instructions
- Preheat oven to 375 and line a baking sheet or stone with parchment paper.
- Roll out dough on a lightly floured surface to ¼ inch thickness.
- Cut into equal rectangle pieces.
- To half of the rectangular dough pieces add 1-2 Tbsp. of Berry filling.
- Place a rectangular dough piece, that does not contain filling, over the top of berry filled piece.
- Pinch together the edges with fingers or a fork.
- Put a slit or two in the top piece of dough to allow heat to release during cook time.
- *Optional: add egg wash
- Bake for 20 minutes.
- *Optional: Once Pop Tart has cooled, add desired amount of glaze.
These look delicious!! Very excited to make them!
Niki,
I can’t wait to hear what you think of these simple sweet treats!
These are so good. Your recipe is the first sour dough recipe I have made. I was so pleasantly surprised at how easy and tasty they were.
Allie,
I’m so glad you liked them! It truly is a simple recipe, one I hope you make over and over again in your home.
Pop tarts and toaster strudel are some I’ll favorites of mine that I haven’t had in years due to the ingredients and processing. I’m so excited to try these once my new sourdough starter is ready!!
Brandi,
That’s so exciting, you’ll have so much flexibility with recipes with that Sourdough starter. I can’t wait to hear how you like them.
I must be hungry because I want to reach through the screen to try these. They look delicious. I bet warm with that icing dripping they are to die for.
Thanks Julie,
You really do need to try them, they are a treat for sure!
I’m always looking for new ways to use my sourdough starter. I’ll be giving these a try, soon
Holly,
I love the way the Sourdough compliments the other ingredients in this recipe. Can’t wait to hear what you think of the recipe!
Just bought my first bucket of Einkorn abd was needing more recipes! These look delicious, abd I can’t wait to try them!!!!
Juliea,
I LOVE Einkorn. There is definitely a learning curve. Make sure you let your recipes rest for 5 or 10 minutes before cooking to allow the liquid to be absorbed. I can’t wait to hear what you think of this recipe!