Gluten-Free Sourdough Pop tarts - happymamaessentials.com

Updated at: Wed, 01 Nov 2023 01:25:12 GMT

Step 1

STEPS

Step 2

In a medium-sized mixing bowl, combine the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Whisk the butter into the flour until it forms large crumbles.

Step 3

Add the sourdough starter discard and apple cider vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)

Step 4

Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour. (Up to 24 hours).

Step 5

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Step 6

For sweet pop tarts, sprinkle the rolling surface with 1-2 tbsp powdered sugar before rolling out the dough.

Step 7

For savory pop tarts, sprinkle the rolling surface with 1-2 tbsp flour – can mix in 1/2 tsp seasoning mix for more flavorful crust too.

Step 8

Roll the dough into a rectangle, with a ⅛” thickness – adding flour or powdered sugar as needed.

Step 9

Cut the dough into 4 long rectangular strips. Brush the edges with the egg wash if using.

Step 10

Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use your fingers or a fork to press and seal the edges. For more golden crust, brush the egg wash over the top of each pop tart.

Step 11

Move pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Transfer the baked pop tarts to a cooling rack.

Step 12

In a small bowl, whisk the powdered sugar and water together until thick and smooth. Spoon onto each pop tart and sprinkle with coarse sugar or sprinkles.

Step 13

NOTE the icing will thin and spread more if the pop tarts are still warm and will be thicker and stay in place better on completely cool poptarts.

Step 14

NOTES

Step 15

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.

Step 16

To freeze baked, unglazed, sourdough pop tarts, let cool completely. Wrap tightly in plastic wrap and freeze for up to 3 months.

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