Homemade pop tarts or hand-pies are easy to make at home and taste SO much better than store-bought! We’ve been playing with recipes and tweaking ingredients to get the gluten-free crust just right – and I wanted to utilize the sourdough discard I tend to have on hand. You can fill these with any filling of your choosing – strawberry, chocolate, blueberry.. or make them savory – taco or enchilada or spinach, ham & cheese are a few ideas..
My advice is have your fillings ready and make the dough the night before or in the morning – you’ll need to chill the dough for a least an hour so it’s easy to work with.
If you’re gluten free and needing a sourdough starter, I can send you some of mine!
GLUTEN-FREE SOURDOUGH POP TARTS
makes about 4 poptarts – double the recipe as needed
- ½ cup (125 g) gluten free sourdough discard
- 1 cup + 1 teaspoon gluten-free 1:1 flour
- 8 tablespoons cold butter
- ½ teaspoon sea salt
- 2 tablespoons sugar
- 1 teaspoon apple cider vinegar
- For fruit filling: ½ cup jam or filling of choice
- Brown Sugar Cinnamon: Mix ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ tablespoon ground oatmeal.
- Other sweet ideas: Nutella, peanut butter & jelly, chocolate chips, pumpkin pie or peach pie filling..
- Savory ideas: taco filling, goat cheese & jalepeno, ham & havarti, caramelized onions & bacon with raw cheddar..
- optional: egg wash (1 egg lightly beaten) – we skipped this step
- In a medium-sized mixing bowl, combine the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Whisk the butter into the flour until it forms large crumbles.
- Add the sourdough starter discard and apple cider vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)
- Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour. (Up to 24 hours).
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- For sweet pop tarts, sprinkle the rolling surface with 1-2 tbsp powdered sugar before rolling out the dough.
- For savory pop tarts, sprinkle the rolling surface with 1-2 tbsp flour – can mix in 1/2 tsp seasoning mix for more flavorful crust too.
- Roll the dough into a rectangle, with a ⅛” thickness – adding flour or powdered sugar as needed.
- Cut the dough into 4 long rectangular strips. Brush the edges with the egg wash if using.
- Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use your fingers or a fork to press and seal the edges. For more golden crust, brush the egg wash over the top of each pop tart.
- Move pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Transfer the baked pop tarts to a cooling rack.
- In a small bowl, whisk the powdered sugar and water together until thick and smooth. Spoon onto each pop tart and sprinkle with coarse sugar or sprinkles.
- NOTE: the icing will thin and spread more if the pop tarts are still warm and will be thicker and stay in place better on completely cool poptarts.
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.
When you make these, tag me on instagram! I can’t wait to see what you make & fill them with!