Homemade Sourdough Pop Tarts Recipe Little Spoon Farm
Brush the remaining egg wash overtop all of the pop tarts. Bake at 400 degrees F for 13-15 minutes or until golden brown. ICING: Mix together powdered sugar, milk and vanilla. (Icing is thick) Add food coloring if desired. Cool pop tarts 10-15 minutes before frosting them. Evenly frost each pop tart and sprinkle with sprinkles if desired.
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Bake: Preheat the oven to 375 degrees. Prick tops of the pop tarts a few times with a sharp knife to allow the steam to escape while baking. Bake for 20-22 minutes until they have puffed up nicely and are golden brown. Allow to cool before glazing (if desired). Glaze: Whisk together the glaze ingredients until smooth.
Sourdough Pop Tarts Recipe (3 Flavor Options) Twelve On Main
Preheat the oven to 375 degrees. Remove from the fridge and divide the dough into 4 parts. I find 4 parts the easiest to work with but if you prefer to roll all the dough out at once go for it. Take one section of dough and roll it out into a rectangle 12x6 about ⅛ inch thick. Using a pizza Cut off the scraggly edges.
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Use a potato masher or fork to break up the blueberries. Continue stirring the mixture over low heat for about 10 minutes. Pour the jam into a large mason jar and allow it to cool, covered, at room temperature for half an hour before placing it in the fridge to cool completely (for 2 hours, or overnight).
Sourdough Pop Tarts Recipe (3 Flavor Options) Twelve On Main
1 Egg, 200 grams Fruit Jam. Brush the tops of the sourdough pop tarts with the reserved egg wash and sprinkle the tops with optional raw sugar. Bake for 20-22 minutes, rotating and switching the pans halfway through for even baking. Bake until the tops are golden brown with a shiny crust. Cool on a wire rack.
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To assemble the Poptarts: Remove the dough from the fridge 15-20 minutes before rolling it out. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a heaping tablespoon of jam on half of the rectangles, leaving a 1/4 inch border.
Sourdough pop tarts are a great way to use your sourdough starter
The homemade version of this treat will beat store-bought pop tarts at every level! Let your inner child out and enjoy these tasty treats for breakfast or a snack anytime of the day! You just need a few simple ingredients to make these homemade sourdough triple chocolate pop tarts. Ingredients: Flour; Cocoa Powder; Powdered Sugar; Salt; Cold Butter
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Lay a rectangle over the top and use a fork to press and seal the edges. Brush the top of each poptart with egg wash. Set them on a parchment lined baking sheet. Bake them in the oven for 25 minutes or until the top is golden brown. Remove the pop tarts from the pan and let them cool on the cooling rack.
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Use a fork to seal the two pieces together. Repeat until you have used up all the dough. Preheat the oven to 350F. Place the pop-tarts in the refrigerator while the oven preheats. Add the remaining egg wash to the tops of the pop tarts. Bake the pop tarts in the preheated oven for 20-30 minutes, depending on the size.
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Cut into rectangles about 5 x 3 inches large. Add 2 Tbsp. of jam mixture to the center of half the rectangles, spread it around leaving 1/2 inch of space around the edge. Place a second rectangle of dough on top of the jam-filled on. Use a utensil, such as a fork, to press together the edges. Cut a slit in the top.
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Homemade sourdough poptarts are the perfect solution for busy school mornings, last-minute snacks before bed, or anytime you need an easy grab-and-go treat!My kids are obsessed with the crispy, flaky, and slightly tangy flavor of the sourdough pie crust but let's be honest- the filling is where it's at! The best part is that these are a much more wholesome version of pop tarts.
Sourdough Pop Tarts Recipe (3 Flavor Options) Twelve On Main
Preheat your oven to 350°F, and line a baking sheet with parchment paper. Lightly flour your surface, then roll the dough into a rectangle, with around a 1/8-inch thickness. Cut the dough into 4.
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Creating your homemade pop tarts, especially with a sourdough discard twist, is a fun and delicious project. This Sourdough Discard Raspberry Pop Tarts with Lemon Glaze Icing recipe combines childhood nostalgia and homemade pastry joy. Perfect for beginners or experienced bakers alike, these pop tarts will quickly become a favorite.
Homemade sourdough pop tarts are easy to make with sourdough pie crust
Place a heaping tablespoon of jam into the center of each rectangle. Place the second sheet of dough on top of the first. Use your fingertips or a chopstick to press the dough firmly around each pocket of filling. Chill the pop tarts in the fridge or freezer before baking. Baking: Preheat the oven to 350°F (176°C).
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Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. Reheat in a 350°F (177°C) oven for 10 minutes. To freeze baked, unglazed, sourdough pop tarts, let cool completely. Wrap tightly in plastic wrap and freeze for up to 3 months. Flavor Variations:
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Now use a fork to crimp the edges and seal the pastry edges. Pop a few holes in the top of each pop tart using your fork to ensure the topping doesn't burst out. Egg wash the top of each pop tart. Bake the sourdough pop tarts at 200C (390F) for around 20 minutes or until the pastry is golden brown.
