Sourdough Pop-Tarts

Ingredients

• 1 cup + 1 teaspoon flour
• 8 tablespoons unsalted butter, cold
• ½ teaspoon fine sea salt
• 2 tablespoons sugar
• ½ cup (125 grams) sourdough discard
• 1 teaspoon white vinegar
• 1/2 cup blueberry preserves (or your favorite flavor)
• 1 egg, lightly beaten (egg wash)
• ½ cup powdered sugar
• 2 teaspoons water
• Sprinkles, if desired

Instructions

1. In a medium-sized mixing bowl, whisk the flour, sugar and salt. 
2. Using a cheese grater, grate the cold butter into the flour mixture.
3. With a pastry blender or fork, cut the butter into the flour until it forms large crumbles.
4. Add the sourdough starter discard and vinegar to the mixture and use a fork to bring the dough together. 
5. Use your hands to form the mixture into a cohesive ball and press into a rectangular shape.
6. Wrap the dough in plastic wrap and use a rolling pin to flatten it and smooth the edges.
7. Place the dough in the refrigerator and let it chill for about 2 hours (and up to 24).
8. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll the dough into a rectangle, with a 1/8-inch thickness.
10. Cut the dough into four long strips. 
11. Brush the edges of the dough strips with the egg wash.
12. Spoon about two tablespoons of the blueberry preserves on one side of each rectangle. 
13. Fold the dough over itself, and gently press the edges down.
14. Use a fork and go around the edges of the pop-tart to press and seal the edges.
15. Brush more egg wash over the top of each pop-tart.
16. Transfer the pop-tarts onto the baking sheet and place in the oven.
17. Bake for 20-25 minutes or until the crust is golden brown. 
18. Remove from the oven and transfer the baked pop-tarts to a cooling rack.
19. Meanwhile, in a small bowl, whisk together the powdered sugar and water until thick and smooth. 
20. Once the pop-tarts are cooled, pour the glaze evenly over each one and top with sprinkles immediately (before the glaze hardens or they’ll just roll off) if using.

The original recipe for these adult-acceptable pop-tarts can be found here.