Description
Sourdough Brown Sugar Pop Tarts are a gourmet spin on the classic pop tart we all know and love. By incorporating sourdough into the pastry, you add a tangy, complex layer of flavor that makes the filling even more indulgent. These pop tarts are rich in taste, with a crispy outer layer and a sweet, cinnamon-laden filling. They are glazed with a sweet brown sugar glaze, giving them that finishing touch that elevates them from a simple breakfast treat to something special.
Ingredients
For the Sourdough Pastry
1½ cups (190 g) all-purpose flour
1 tbsp granulated sugar
½ tsp fine sea salt
½ cup (113 g) cold unsalted butter, cubed
½ cup (120 g) sourdough discard or starter (100% hydration)
2–3 tbsp ice water, as needed
For the Brown Sugar Cinnamon Filling
½ cup (100 g) light brown sugar, packed
1½ tsp ground cinnamon
1 tbsp all-purpose flour
Pinch of salt
2 tbsp unsalted butter, melted
For the Egg Wash
1 egg, beaten with 1 tsp water
For the Brown Sugar Glaze
½ cup (60 g) powdered sugar
2 tbsp light brown sugar
½ tsp vanilla extract
1–2 tbsp milk or cream
Pinch of salt
Optional: extra cinnamon for sprinkling
Instructions
1. Make the sourdough pastry
In a large bowl, whisk together flour, sugar, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with a few pea-sized bits.
Stir in the sourdough discard and 1–2 tbsp ice water, adding more if needed until a shaggy dough forms.
Knead lightly just until it comes together — don’t overwork!
Flatten into a rectangle, wrap in plastic wrap, and chill for at least 1 hour (or overnight).
2. Prepare the filling
Mix brown sugar, cinnamon, flour, salt, and melted butter in a small bowl until sandy and evenly moistened. Set aside.
3. Assemble the pop tarts
On a lightly floured surface, roll the chilled dough into a 10×14-inch rectangle (about â…› inch thick).
Cut into 12 equal rectangles (roughly 3×4.5 inches).
Place 6 rectangles on a parchment-lined baking sheet.
Spoon about 1 heaping tablespoon of filling into the center of each, leaving a ½-inch border.
Brush the edges with egg wash, then top with another rectangle of dough.
Press edges to seal, then crimp with a fork.
Poke a few small holes in the tops with a fork to vent steam.
4. Chill again
Place the prepared pop tarts in the fridge for 15–20 minutes while you preheat the oven to 375°F (190°C).
(Cold pastry = extra flakiness!)
5. Bake
Brush tops with egg wash and bake for 25–30 minutes, or until golden brown.
Let cool completely on a wire rack before glazing.
6. Make the glaze
In a bowl, whisk together powdered sugar, brown sugar, vanilla, salt, and enough milk to reach a smooth, pourable consistency.
Spread or drizzle glaze over cooled pop tarts.
Allow the glaze to set for 15–20 minutes before serving.
Notes
For a bakery-style touch, drizzle the cooled pop tarts with a simple brown sugar glaze and a sprinkle of cinnamon. Enjoy them warm with a cup of coffee or store in an airtight container for a quick homemade breakfast treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 320
Keywords: Homemade pop tarts, sourdough pop tarts, brown sugar pop tarts, bakery-style pop tarts, cinnamon pop tarts