Mixing Bowl (if not using a stand mixer - mix the dough in bowl by hand)
Whisk
Grater
Stand Mixer - (Dough hook) (Optional)
Pin Roller
Baking Sheet
Parchment paper
Ingredients
1cupall-purpose flour I used Einkorn
5tbspunsalted buttercold
½tspsalt
2 tbspcoconut sugar
½cupsourdough discard
1tspwhite vinegar
1eggfor the egg wash
Instructions
THE CRUST
In a mixing bowl, whisk flour, sugar and salt.
Using a cheese grater, grate the cold butter into the flour mixture.
Using your hands, mix until it forms large crumbles.
Add sourdough starter discard and vinegar to the mixture. Use your stand mixture with a dough hook or hands to bring the dough together, into a ball.
Wrap the dough in plastic wrap and place in fridge for at least 1 hour (and up to 24 hrs - you can make the night before and assemble in the morning)
PUT THEM TOGETHER:
Preheat oven to 350F and prep a baking sheet by lining it with parchment paper
Roll out the dough into a rectangle about 1/8 inches thick on a floured surface. Cut the dough into smaller rectangles or use circular molds. You'll need a top and a bottom.
Add 1-2 tbsp of homemade jam (or store bought) to one side of the dough and then add the top piece. Use a fork to press the edges of the two pieces securely together.
Brush the tops of the pop tarts with the egg wash (lightly beaten egg).
Place pop tarts on your baking sheet and cook at 350 F for 25-30 mins, or until golden brown.
Store:
I store mine on our counter for 4-5 days, if you need to keep fresh longer you can store in the refrigerator for 2 up to weeks.