Description
These delightful Brown Sugar Cinnamon Sourdough Pop Tarts combine a flaky pastry crust filled with a sweet, aromatic mixture of brown sugar and cinnamon, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough starter (discard is fine)
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 egg (for egg wash)
- Powdered sugar (for icing, optional)
- Milk (for icing, optional)
Instructions
- Mix the flour and salt in a large bowl. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Add the sourdough starter and stir until combined.
- Gradually add cold water until the dough comes together; avoid making it too sticky.
- Roll out the dough on a floured surface until it’s about 1/8 inch thick. Cut into rectangles, roughly 4×6 inches.
- Prepare the filling by mixing the brown sugar and cinnamon in a small bowl.
- Assemble the pop tarts by placing the filling on one half of a pastry rectangle, folding the other half over, and sealing the edges with a fork.
- Preheat your oven to 375°F (190°C).
- Bake the pop tarts on a lined baking sheet for 20-25 minutes or until golden brown.
- Cool for a few minutes, then drizzle with optional icing made from powdered sugar and milk.
Notes
Refrigerate the dough for at least 30 minutes before rolling it out for the best results. Store pop tarts in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 pop tart
- Calories: 100
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
