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Crispy Sourdough Discard Apple Cinnamon Pop Tarts Recipe with Easy Vanilla Glaze

sourdough discard apple cinnamon pop tarts - featured image
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These pop tarts are crisp on the outside, flaky and tender on the inside, with a perfect balance of tart apple and fragrant cinnamon, finished with a sweet vanilla glaze. They are easy to make and a cozy, nostalgic treat perfect for breakfast or brunch.

Ingredients

Scale
  • 1 cup sourdough discard (unfed/starter discard works great for the dough)
  • 2 ½ cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 3 tablespoons granulated sugar for the dough, plus extra for sprinkling on top
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 2 medium apples, peeled and finely chopped (Granny Smith preferred)
  • ¼ cup brown sugar
  • Pinch of ground nutmeg (optional)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream

Instructions

  1. In a large mixing bowl, combine 1 cup sourdough discard with 3 tablespoons granulated sugar and ½ teaspoon salt. Stir in 2 ½ cups all-purpose flour a little at a time until a rough dough forms.
  2. Add 1 cup cold, cubed unsalted butter to the dough. Using a pastry cutter or fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
  3. Gently knead the dough just until it comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. While the dough chills, mix 2 peeled and finely chopped apples with ¼ cup brown sugar, 1 ½ teaspoons ground cinnamon, and a pinch of nutmeg in a small bowl. Set aside.
  5. On a floured surface, roll the chilled dough into a large rectangle about ⅛ inch thick.
  6. Cut the dough into rectangles roughly 4×3 inches. You should get about 8-10 pop tarts.
  7. Place half the rectangles on a baking sheet. Spoon a heaping tablespoon of apple filling onto each, leaving a ½ inch border. Lightly brush edges with water, then top with remaining rectangles. Press edges together and crimp with a fork to seal.
  8. Prick the tops a few times with a fork to vent steam. Optionally brush with milk or beaten egg and sprinkle with granulated sugar.
  9. Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown and crisp.
  10. While pop tarts cool on a rack, whisk 1 cup powdered sugar with 1 teaspoon vanilla extract and 2-3 tablespoons milk or cream until smooth and pourable. Drizzle over warm pop tarts once slightly cooled.

Notes

Use cold butter and handle dough quickly to keep it flaky. Chill dough if sticky. Drain excess juice from filling to avoid soggy pop tarts. Seal edges well with water and crimp with a fork. Prick tops to vent steam. Adjust glaze thickness with milk gradually. For vegan version, substitute butter with coconut oil and milk with plant-based milk.

Nutrition

Keywords: sourdough discard, pop tarts, apple cinnamon, vanilla glaze, breakfast, easy recipe, flaky crust, homemade pastries

Find it online: https://tastypierecipes.com/crispy-sourdough-discard-apple-cinnamon-pop-tarts-recipe-with-easy-vanilla-glaze/