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Sourdough Pop-Tarts: Flaky Hand Pies From Discard
Buttery, flaky pastry from discard, filled with jam and topped with glaze. Way better than the boxed kind.
Diana Khoury2 min read
Sourdough pop-tarts are homemade hand pies with a flaky, discard-enriched pastry, a fruit or chocolate filling, and a simple glaze — far better than the boxed version. The discard adds tenderness and a subtle tang to the buttery crust.
Pastry
- 250g all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 150g cold butter, cubed
- 120g sourdough discard (cold)
- Ice water as needed
Filling and glaze
- ~150g jam, Nutella, or cinnamon-brown-sugar paste
- 1 egg (for sealing/wash)
- Glaze: powdered sugar + milk + vanilla
Method
- Cut cold butter into flour, sugar, and salt until crumbly.
- Mix in cold discard and just enough ice water to form a dough. Chill 30 minutes.
- Roll thin; cut into rectangles.
- Spoon filling onto half the rectangles, leaving a border. Brush borders with egg.
- Top with another rectangle; seal with a fork. Cut a small vent.
- Brush with egg wash. Bake at 375°F for 20–25 minutes until golden.
- Cool, then glaze and add sprinkles.
Filling ideas
| Filling | Notes |
|---|---|
| Strawberry jam | The classic |
| Cinnamon brown sugar | Mix with a little flour to thicken |
| Nutella | Chill before filling |
| Apple butter | Spiced and cozy |
Tips
- Keep the dough cold for flaky layers — chill before and after rolling.
- Don't overfill; filling leaks if it reaches the edges.
- Seal well with a fork to prevent blowouts.
Frequently asked questions
Can I freeze them?
Yes — freeze assembled, unbaked pop-tarts and bake from frozen, adding a few minutes.
Why did mine leak?
Overfilled or poorly sealed. Use less filling and crimp firmly.
Can I make them savory?
Absolutely — fill with cheese and ham, skip the glaze.
Pop-tarts are a fun way to use discard pastry. SourdoughAI tracks your discard so you've always got enough for projects like this.