Ingredients
Strawberry Preserves
- 226 grams strawberries (fresh or frozen)
- 57 grams cane sugar
- 1/2 teaspoon lemon juice
Dough
- 57 grams unsalted butter (softened)
- 57 grams cane sugar
- 35 grams powdered sugar
- 1 teaspoon vanilla extract
- 57 grams sourdough discard
- 1 large egg yolk
- 255 grams all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons water (plus as needed)
Filling
- 88 grams strawberry preserves (prepared above)
- 1 teaspoon cornstarch
- 2 to 3 tablespoons water
Glaze and Decoration
- 106 grams powdered sugar (sifted)
- 1 to 2 tablespoons milk
- Natural decorating sugars
Instructions
- Make the strawberry preserves: Remove stems and finely chop the strawberries if using fresh. If using frozen, skip chopping. Add strawberries, cane sugar, and lemon juice to a medium pot. Cook over medium heat until the sugar dissolves, then increase heat to high and boil for 1 to 2 minutes, stirring occasionally. If using frozen strawberries, cook a few minutes longer. Reduce heat to medium and simmer for about 10 minutes until the strawberries break down and the mixture thickens. Transfer to a glass jar and let cool to room temperature. Store leftover preserves in the refrigerator for up to 2 weeks.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a bowl, stir together softened butter, cane sugar, powdered sugar, and vanilla extract with a stiff spatula until fully combined and butter pieces disappear. In a small separate bowl, combine sourdough discard and egg yolk, stirring until mixed. Add all-purpose flour to the butter mixture, then add the egg yolk mixture on top. Mix on low speed until the dough becomes crumbly. Gradually add water, as needed, just until the dough holds together when pressed. Bring the dough together with your hands until cohesive.
- Roll and cut dough: On a floured surface or parchment paper, roll out the dough into a 14-inch square about 1/8-inch to 1/4-inch thick, aiming for thinness. Trim the edges to form a neat 12-inch rectangle. Cut the dough into twelve rectangles measuring 4 by 3 inches each.
- Arrange dough pieces: Place six dough rectangles onto the prepared baking sheet.
- Prepare filling: In a bowl, mix the previously made strawberry preserves with cornstarch until combined.
- Assemble the pop tarts: Spoon about 1 tablespoon of filling onto the center of each of the six dough rectangles on the baking sheet. Dab water around the edges of each filled rectangle to help seal. Place the remaining six dough rectangles on top of the filling, aligning edges carefully.
- Seal edges and vent: Use a fork to crimp and seal the edges of each tart. Poke holes over the top crust with the fork or make two slits with a sharp knife to allow steam to escape during baking.
- Bake: Bake the assembled tarts for 20 to 25 minutes or until the edges turn lightly golden at the bottoms. Remove from oven and let cool completely on the baking sheet.
- Make the glaze: In a small bowl, whisk together sifted powdered sugar and milk until you form a smooth, thick glaze.
- Glaze and decorate: Frost each cooled pop tart with the glaze and sprinkle with natural decorating sugars to finish.
- Store: Keep the finished pop tarts in an airtight container to maintain freshness.
Notes
- Use sourdough discard to reduce waste and add a subtle tang to the crust.
- Choose fresh or frozen strawberries depending on availability; frozen may require longer cooking for the preserves.
- Adjust water quantity in dough for best consistency—dough should come together without being sticky.
- Seal edges well to prevent filling leakage during baking.
- Pop tarts keep well stored in an airtight container for several days, or freeze for longer storage.
- For variation, try other fruit preserves or fillings with similar preparation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American