Sourdough Pop-Tarts with Freshly Milled Flour

These homemade sourdough pop-tarts have a flaky, buttery crust made with freshly milled flour and are filled with your favorite jam before being topped with a simple almond icing.

I originally adapted this recipe from Little Spoon Farm’s sourdough pop-tart recipe. We have enjoyed their version for years, and I wanted to create a freshly milled flour adaptation for our family. My favorite flour blend for these is khorasan and hard red wheat, which creates a flavorful crust that still stays tender and flaky.

Why I Love These

These feel like a fun treat while still using simple ingredients I keep on hand. The sourdough starter adds flavor to the dough, and the freshly milled flour gives them a richer taste than store bought pop-tarts.

My kids especially love helping with this recipe. I usually save the dough scraps and let them make mini pop-tarts while I work on the full size ones.

Main Ingredients & Swaps

• Freshly Milled Flour – I like using a blend of khorasan and hard red wheat, but either flour works well on its own.
• Cold Butter – Keeping the butter cold helps create a flaky pastry crust.
• Sourdough Starter – Active starter or discard both work in this recipe.
• White Vinegar – Helps create a tender crust.
• Jam – Thick jams and preserves work best since they are less likely to leak during baking.
• Almond Extract – Gives the icing that classic bakery style flavor. You can substitute vanilla extract if preferred.

How I Make It

The dough comes together much like a pie crust. The cold butter is worked into the flour mixture until crumbly, then the sourdough starter and vinegar are added until a dough forms.

After chilling, the dough is rolled into a large rectangle and cut into strips. Each strip is filled with jam, folded over, and sealed before baking until lightly golden.

Once cooled, the pop-tarts are topped with a simple almond icing that hardens slightly as it sets.

Tips

• Use cold butter straight from the refrigerator for the flakiest crust.
• If the dough feels dry, add cold water one teaspoon at a time until it holds together when pressed.
• Chilling the dough makes it much easier to roll out and helps prevent sticking.
• Use a thick jam or preserve to reduce the chances of filling leaking during baking.
• Save the dough scraps and make mini pop-tarts. They’re perfect for little helpers.
• Let the pop-tarts cool completely before icing so the glaze doesn’t melt.

Watch the YouTube video below to see exactly how I roll, fill, and shape these sourdough pop-tarts.

Sourdough Pop-Tarts with Freshly Milled Flour

These homemade sourdough pop-tarts feature a buttery freshly milled flour crust, your favorite jam filling, and a simple almond icing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 4 large poptarts

Course: Snack, treats

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

Dough

• 125 grams freshly milled flour I use a blend of khorasan and hard red wheat
• ½ teaspoon sea salt
• 2 tablespoons sugar
• 113 grams cold unsalted butter cubed
• 110 –115 grams sourdough starter active or discard
• 1 teaspoon white vinegar
• 1 –2 tablespoons cold water if needed

For Shaping & Baking

• 1 egg beaten
• About ½ cup thick jam or filling of choice

Almond Icing

• ½ cup powdered sugar
• ¼ teaspoon almond extract
• Pinch of sea salt
• 1 –2 teaspoons water plus more as needed

Notes

• My favorite flour blend for this recipe is freshly milled khorasan and hard red wheat.
• The dough can be made up to 2 days in advance and stored in the refrigerator.
• Thick jams and preserves work best and are less likely to leak during baking.
• For a lemon glaze variation, substitute fresh lemon juice for the water in the icing.
• Approximate nutrition will vary depending on the filling used.

Method

 

1. In a food processor or large mixing bowl, combine the flour, sea salt, and sugar.
2. Add the cold butter and pulse until the mixture becomes crumbly with pea sized pieces of butter remaining. If mixing by hand, use a pastry cutter.
3. Add the sourdough starter and vinegar. Mix just until the dough comes together. If needed, add cold water one teaspoon at a time until the dough holds together when pressed.
4. Turn the dough onto a work surface and gently press it into a rectangle.
5. Wrap tightly and refrigerate for at least 1 hour or up to 2 days.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Generously flour your work surface and roll the chilled dough into a rectangle approximately 10 inches by 16 inches and about ⅛ inch thick.
8. Trim the edges and reserve the scraps for mini pop-tarts.
9. Cut the dough into four strips approximately 10 x 4 inches each.
10. Brush egg wash around the outer edges of one strip.
11. Place about 2 tablespoons of filling on one half of the strip, leaving a small border around the edges.
12. Fold the empty half over the filling and seal the edges with a fork.
13. Transfer to the prepared baking sheet and repeat with the remaining strips.
14. Brush the tops with the remaining egg wash.
15. Bake for 25 to 30 minutes, or until lightly golden brown.
16. Allow the pop-tarts to cool completely before icing.
17. To make the icing, whisk together the powdered sugar, almond extract, sea salt, and 1 teaspoon water.
18. Add additional water as needed until the icing is thick but spreadable.
19. Spread over the cooled pop-tarts and allow the icing to set before serving.

Video

This post contains affiliate links. I may earn a small commission at no extra cost to you if you make a purchase through one of these links. I only share products I use and love.