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raspberry sourdough poptarts with lemon glaze

Sourdough Discard Raspberry Pop Tarts with Lemon Glaze Icing

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Prep Time 45 minutes
Cook Time 25 minutes
Resting Time 1 hour

Equipment

  • 1 Food Processor
  • 1 fork
  • 1 Pizza Cutter optional
  • 1 baking sheet

Ingredients
  

Pop Tart Crust

  • 2 cups all purpose flour
  • 1 cup cold butter cubed
  • 1/3 cup sourdough discard
  • 1 tsp salt
  • 2 tbsp sugar
  • 4 tbsp very cold water

Raspberry Filling

  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1/2 tbsp lemon juice
  • 1 pinch salt

Lemon Glaze Icing

  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tbsp plus 1 tsp lemon juice

Instructions
 

Pop Tart Crust

  • Place 2 cups of flour, 1 tsp salt, and 2 tbsp sugar in the food processor.
  • Blend the dry ingredients until well incorporated.
  • Cut in the cubed butter and sourdough discard until you have moist crumbles.
  • Slowly add in the ice cold water 1 tablespoon at a time until you have a cohesive dough ball.
  • Wrap in plastic wrap and place in the fridge to chill for an hour.

Raspberry Filling

  • Combine the raspberries, 1/2 cup sugar, 1/2 tbsp lemon juice and a pinch of salt in a medium saucepan.
  • Cook over medium heat until the sugar dissolves.
  • Use the back of the spoon to gently smash the raspberries.
  • Once the mixture has thickened, strain through a fine mesh sieve.
  • Allow this to cool before putting it on your pop tart dough.

Assembling and Cooking the Pop Tarts

  • Once your dough has chilled in the fridge for an hour divide it in half.
  • Working with one half at a time, place it on a lightly floured surface to prevent sticking.
  • Roll the dough into a thin sheet with a rolling pin, aiming for even thickness for uniform baking.
  • Spoon the raspberry filling over the rolled out dough.
  • Roll out the second half of the dough and place over the top of the raspberry filling.
  • Use a pizza cutter to cut the raspberry filled dough into even rectangles.
  • Use a fork to seal the edges and give it the classic pop tart look.
  • Place the pop tarts on a parchment paper lined baking sheet.
  • Bake at 350 degrees for about 25 minutes or until golden brown.
  • Allow the pop tarts to cool before drizzling the lemon glaze icing over the top.

Lemon Glaze Icing

  • In a small bowl, whisk together the powdered sugar, heavy cream and lemon juice until smooth.
  • Drizzle over the cooled pop tarts.
  • Enjoy!
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