Flakey Sourdough Poptarts Recipe 🫙

Crust ingredients:

1 cup unbleached AP/bread flour

8 Tbsp cold butter (grated)

Pinch of salt

2 Tsp cane sugar

1/2 cup sourdough discard

1 tsp white vinegar

Filling

1/2 cup of jam of your choice

Icing

1/2 cup powdered sugar

2 tbsp half & half

•In a medium-sized mixing bowl, whisk the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Use a bench scraper or a pastry cutter to cut the butter into the flour until it forms large crumbles.

•Add the sourdough starter discard and 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 water at a time if dough 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.

•Preheat your oven to 350°F and line a baking sheet with parchment paper.

•Roll the dough into a rectangle, with a ⅛" thickness, on a lightly floured surface. Cut the dough into 4 long strips. Brush the edges with the egg wash.

•Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use a fork to press and seal the edges. Brush the egg wash over the top of each poptart.

•Place the poptarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and transfer the baked poptarts to a cooling rack.

Icing

•In a small bowl, whisk the powdered sugar and water together until thick and smooth. Drizzle with a fork onto each poptart and sprinkle sprinkles.