Sourdough Blueberry Pop Tarts
Enjoy the delicious taste of homemade Sourdough Blueberry Pop Tarts, crafted with sourdough discard for a unique tangy twist. These delightful pastries are filled with a luscious blueberry jam and finished off with a simple, sweet vanilla glaze. Perfect for breakfast or a snack, these pop tarts bring a homemade touch to a classic favorite, combining the rich flavors of sourdough and blueberry in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
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
Baking powder
Baking soda
Granulated sugar
Salted butter
Greek yogurt
Sourdough discard
Heavy cream, milk, or water
Vanilla extract
Egg
Blueberry jam or preserves
Powdered sugar
Why You’ll Love Sourdough Blueberry Pop Tarts:
Unique Sourdough Flavor: The sourdough discard adds a tangy, complex flavor that sets these pop tarts apart from traditional versions.
Delicious Blueberry Jam Filling: The sweet and fruity blueberry jam filling provides a burst of flavor in every bite, perfectly complementing the tangy crust.
Homemade Goodness: Made from scratch, these pop tarts offer a homemade touch that is both comforting and satisfying.
Simple Vanilla Glaze: The easy-to-make vanilla glaze adds a sweet finish that enhances the overall flavor without overpowering the other elements.
Perfect Breakfast or Snack: These pop tarts are versatile, making them a great option for a quick breakfast on the go or a delightful afternoon snack.
Creative Use of Sourdough Discard: This recipe is an excellent way to use up sourdough discard, reducing waste and adding unique flavor to your baking.
Fun and Easy to Make: The process of making and assembling these pop tarts is enjoyable and straightforward, making it a great baking project for all skill levels.
Kid-Friendly: With their sweet filling and fun shape, these pop tarts are sure to be a hit with kids and adults alike.
Customizable: You can easily customize the filling with your favorite jams or even add fresh fruit for a personalized touch.
Freezer-Friendly: These pop tarts freeze well, so you can make a batch ahead of time and enjoy them whenever you like.
Healthier Alternative: Made with simple, wholesome ingredients, these pop tarts are a healthier alternative to store-bought versions.
Impressive Presentation: Their homemade, rustic appearance makes these pop tarts an impressive treat to serve to guests or family.
Nostalgic Treat: These pop tarts offer a homemade twist on a classic childhood favorite, bringing a sense of nostalgia with each bite.
Tips for Making Sourdough Blueberry Pop Tarts:
Use Fresh Sourdough Discard: For the best flavor and texture, use fresh sourdough discard. Discard that's been sitting for too long can affect the taste and consistency.
Chill the Dough: After preparing the dough, chill it in the refrigerator for at least 30 minutes. This makes it easier to roll out and helps prevent shrinking during baking.
Roll Out Evenly: Roll the dough out to an even thickness to ensure uniform baking. Use a ruler or rolling pin guides to maintain a consistent thickness.
Prevent Sticking: Roll the dough between sheets of parchment paper or lightly floured surfaces to prevent sticking and make transferring easier.
Don’t Overfill: Avoid overfilling the pop tarts with blueberry jam to prevent leaking during baking. A tablespoon of filling per pop tart is usually sufficient.
Seal the Edges Well: Use a fork to crimp the edges of the pop tarts securely, preventing the filling from leaking out during baking.
Use an Egg Wash: Brush the tops of the pop tarts with an egg wash (beaten egg mixed with a little water) for a golden, glossy finish.
Bake on Parchment: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
Cool Completely Before Glazing: Allow the pop tarts to cool completely before adding the vanilla glaze. This ensures the glaze sets properly and doesn’t melt off.
Make the Glaze Smooth: Mix the glaze until smooth and lump-free for an even and attractive finish. Adjust the consistency with a little more milk or powdered sugar as needed.
Store Properly: Store the finished pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven or toaster for a freshly baked taste.
Freeze for Later: To freeze, wrap unglazed pop tarts individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator and glaze before serving.
Experiment with Flavors: While blueberry jam is classic, feel free to experiment with other fillings like strawberry, raspberry, or even Nutella for variety.
Use High-Quality Ingredients: For the best flavor, use high-quality blueberry jam and pure vanilla extract for the glaze.
How to Store Sourdough Blueberry Pop Tarts:
Room Temperature:
Duration: Up to 2 days
Method: Store the pop tarts in an airtight container to keep them fresh. Place a sheet of parchment paper between layers to prevent them from sticking together.
Refrigeration:
Duration: Up to 5 days
Method: After the pop tarts have cooled completely, store them in an airtight container or wrap them individually in plastic wrap. This helps maintain their texture and flavor.
Freezing:
Duration: Up to 3 months
Method: Freeze the unglazed pop tarts for best results. Wrap each pop tart individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking. Thaw overnight in the refrigerator before glazing and serving.
Reheating:
Oven: Preheat the oven to 350°F (175°C). Place the pop tarts on a baking sheet and warm for 5-10 minutes until heated through and slightly crispy.
Toaster: Reheat the pop tarts in a toaster for a few minutes until warmed through. Be careful if the pop tarts are glazed, as the glaze can melt and make a mess.
Microwave: Place a pop tart on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious not to overheat, as it can make the pastry soggy.
Storing Glazed Pop Tarts:
Refrigeration: Glazed pop tarts can be stored in an airtight container in the refrigerator for up to 3 days. To prevent the glaze from sticking, place a sheet of parchment paper between each layer.
Freezing: If you prefer to freeze glazed pop tarts, flash freeze them on a baking sheet until the glaze is firm, then wrap them individually and store in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
FAQs:
Q: Why use sourdough discard in the pop tarts?
A: Sourdough discard adds a subtle tangy flavor to the pastry, enhancing the overall taste and making use of leftover starter. It's a great way to reduce waste and add depth to your baked goods.
Q: Can I use fresh blueberries instead of blueberry jam for the filling?
A: Yes, you can use fresh blueberries. Mix them with a bit of sugar and cornstarch to thicken the filling. Cook the mixture slightly before filling the pop tarts to prevent excess moisture.
Q: How do I prevent the pop tarts from leaking during baking?
A: Make sure to seal the edges of the pop tarts well by crimping them with a fork. Avoid overfilling, and use an egg wash to help seal the edges and give the pastry a golden finish.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Let it sit at room temperature for a few minutes before rolling out.
Q: How do I make the vanilla glaze?
A: Mix powdered sugar, a splash of milk, and a few drops of vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed. Drizzle the glaze over the cooled pop tarts.
Q: Can I freeze the pop tarts?
A: Yes, you can freeze the unglazed pop tarts. Wrap them individually in plastic wrap, place them in a freezer-safe bag, and store them for up to 3 months. Thaw overnight in the refrigerator before glazing and reheating.
Q: How do I store leftover pop tarts?
A: Store glazed pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven or toaster before serving.
Q: Can I use store-bought jam instead of homemade?
A: Yes, store-bought jam works well and is a convenient option. Choose a high-quality blueberry jam for the best flavor.
Q: What should I do if the dough is too sticky to handle?
A: If the dough is too sticky, add a little more flour while rolling it out. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Q: How do I prevent the glaze from being too runny?
A: Add powdered sugar gradually to achieve the desired consistency. If the glaze is too runny, add more powdered sugar. If it's too thick, add a little more milk.
Q: Can I add other flavors to the glaze?
A: Yes, you can add other flavorings such as lemon juice or almond extract to the glaze for a different twist. Just be sure to adjust the powdered sugar to maintain the right consistency.
Q: How do I know when the pop tarts are done baking?
A: The pop tarts are done when the edges are golden brown, and the tops are slightly puffed. The filling should be bubbly. Be sure to rotate the baking sheet halfway through baking for even browning.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough blueberry pop tarts. Happy baking!
