Giant Sourdough Pop Tart

Mar 25

Indulge in the ultimate treat with this giant sourdough pop tart, crafted using sourdough discard for that extra depth of flavor. This oversized pastry boasts flaky layers filled with your favorite jam or fruit compote, creating a burst of sweetness in every bite. Topped with a lush cream cheese icing, it's perfect for sharing or savoring all to yourself.

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Large sourdough pop tart filled with sweet fruit compote, made with sourdough discard, on a rustic wooden surface.

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Ingredients You Need:

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

All-purpose flour
Salt
Granulated sugar
Salted butter
Unfed sourdough starter or discard
Honey
Apple cider vinegar
Jam of choice
Egg
Milk
Cream cheese
Powdered sugar

Tips for making a Giant Sourdough Pop Tart:

Chill the Ingredients: Keep all the ingredients, including the dough and filling, chilled before assembling the pop tart. This helps prevent the dough from becoming too soft and difficult to handle.
Roll Out the Dough Evenly: Roll out the dough into a large rectangle of even thickness. This ensures that the pop tart has uniform layers and bakes evenly.
Use a Sturdy Filling: Choose a thick and sturdy filling, such as fruit compote or jam, for the pop tart. This prevents the filling from leaking out during baking.
Leave Room for Sealing: Leave a border around the edges of the dough when spreading the filling. This allows you to seal the pop tart properly without the filling oozing out.
Egg Wash for Shine: Brush the top of the pop tart with an egg wash before baking to give it a glossy finish. This also helps the pastry develop a golden color during baking.
Bake Until Golden: Bake the pop tart in a preheated oven until it is golden brown and crispy. Keep an eye on it towards the end of the baking time to prevent over-browning.
Cool Before Cutting: Allow the pop tart to cool on a wire rack before cutting into slices. This allows the filling to set and prevents it from spilling out.
Optional Glaze: Consider drizzling the cooled pop tart with a glaze made from cream cheese, powdered sugar, and milk for added sweetness and decoration.
Slice and Serve: Once cooled and glazed (if desired), slice the giant sourdough pop tart into individual portions and serve. Enjoy it warm or at room temperature.