Name: Strawberry Sourdough Poptarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup starter; 1 1/2 cups flour; 8 tbsp cold, chopped butter; 1 tsp salt; 1 tsp honey; 1 cup strawberry jam; 2 tbsp cornstarch; 1 egg; 1 tbsp water

These homemade strawberry sourdough poptarts check all the boxes that storebough poptarts just do not!

It had been ages since I’d last had a poptart. We grew up with very small amounts of sugary treats in the house so whenever I could get my hands on the types of snacks all the other kids got to have it was like eating the forbidden fruit.

They were tasy and just a little bit dangerous. But when adult me got my hands on a box of poptarts, the first through I had was “What was I thinking?!”

These dry, flavourless pastries were not at all the exciting treat that I remembered.

I decided that I could do much better. So I created this recipe so you can too!

What You Need to Make Homemade Sourdough Poptarts

Sourdough Pie Crust
Strawberry Jam
Cornstarch
Egg
Water
Icing Sugar
Whole Milk

How to Make Strawberry Sourdough Poptarts

Start off by creating your pie crust. You can either head on over to my blog post about my Sourdough Pie Crust or you can keep reading.

To make the pie crust, add the flour, sourdough starter, chopped butter, salt and honey into a stand mixer and allow it to combine the ingredients. When all the ingredients are fully combined, cover the bowl and let it sit aside for 30 minutes or in the fridge until you are ready to use.

In a bowl, mix together your jam and cornstarch. Jams can get a little bit melty when heated. The cornstarch will prevent them from becoming too watery and ruining the rest of the pastries.

When your pie crust is ready to use, preheat your oven to 400°F.

Roll out the pie crust and cut into rectangular pieces. Brush about half of the pastries with an egg wash. You can make that by combining the egg with 1 tablespoon of water. This helps to seal the edges of the pastries.

Add 1½ tablespoons of filling into the center of each rectangle. Place a second pastry strip over top of the one that you just put the filling on and crimp the outer edges with a fork.

Continue to do this until you have used up all of your pastry and then brush the tops of the pastries with the egg wash.

Place each one on a lined baking sheet and into the oven.

Bake for 20 minutes until they have developed a light, golden brown colour and then remove from oven and allow to cool.

While the poptarts are cooling, whisk together the milk and icing sugar to create the icing. You can add sprinkles or food colouring to the icing if you’d like but for this recipe, I’m sticking with plain.

Once the poptarts have cooled enough, drizzle the icing across the tops of the poptarts and serve warm!

Filling Variations

You can make this recipe so many ways. Here are a few other poptart flavours that you will love!

Apple Cinnamon: 1 cup apple sauce + 2 tsp ground cinnamon + 2 tbsp cornstarch

Mixed Berry: 1 cup mixed berry jam + 2 tbsp cornstarch

Cinnamon Sugar: 1 cup brown sugar + 2 tsp ground cinnamon + 2 tbsp cornstarch

Yield: 8 Pastries

Strawberry Sourdough Poptarts

Delicious homemade strawberry poptarts!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

1 cup starter
1 1/2 cups flour
8 tbsp cold, chopped butter
1 tsp salt
1 tsp honey
1 cup strawberry jam
2 tbsp cornstarch
1 egg
1 tbsp water

Instructions

Start by making the pie crust. In a large bowl or stand mixer, combine flour, sourdough starter, butter, honey and salt. Combine well until you have created a smooth dough ball. Set aside and cover for 30 minutes.

To make the filling, add the cornstarch to the jam and mix until the cornstarch is no longer visible.

Begin preheating the oven to 400°F.

To make the poptarts, begin to roll out the pie crust until roughly 1/4" thick.

Cut the pie crust into rectangular pieces.

Brush half of the crust pieces with an egg wash, created by whisking together the egg and water.

Scoop 1 to 2 tablespoons of filling onto the middle of each piece that had been brushed with the egg wash.

Cover then with the additional pieces of crust and crimp the edges using a fork.

Transfer all the pastries to a baking sheet lined with parchment paper.

Brush the top of each pastry with the remaining egg wash and place them into the oven for 20 minutes, until the crust has developed a golden brown colour.

To make the icing, whisk together icing sugar and milk until it reaches a glaze like consistency.

Remove the poptarts from the oven and allow to cool slightly before drizzling with the icing and serving.