Easy Homemade Sourdough Pop Tarts

These Easy Homemade Sourdough Pop Tarts are filled with your favorite delicious jam, encased in a blanket of flakey sourdough pie crust and drizzled with sweet creamy icing.

One taste and you’ll never buy another store bought pop tart again! True Statement.

I have been making homemade pop tarts for several years.

I always make them with a simple homemade pie crust. But I recently tried making them with my sourdough pie crust and they are next level!

This recipe is so much fun to make with my kids.

They love to help cut out the pop tart squares and crimp the pop tarts together.

And if there is a small ball of dough leftover that didn’t make the cut, they get creative and use the dough to make and bake something fun.

I love seeing their creativity come out when they help me in the kitchen.

But we all can guess that the overall best part is eating them! The combination of the jam, crust and icing is such a special treat for the whole family.

WARNING: if you make these, your kids will ask you to make them every week for the rest of their lives 😉
Which is why it’s a good idea for them to help you make them so soon enough they can make them on their own whenever they want to 😉 Don’t say I didn’t warn you!

My kids actually prefer these over donuts, they’re that good!

Pin for Later:

Ingredients to make Easy Homemade Sourdough Pop Tarts

• Pie Crust (Homemade or Not)
• Your Favorite Jam
• Egg Wash (1 egg + 1 tsp water)
• Powdered Sugar
• Milk
• Vanilla

How to make Easy Homemade Sourdough Pop Tarts

• Make your pie crust ahead of time to allow it to ferment and break down the grains. This is the benefit to sourdough, if you want to learn more, check out my WHY Sourdough.
• Roll out your pie crust until its about 3 millimeters thick. You want to keep these very thin, but not so thin that they break open. I found 3mm to be the perfect thickness when rolled out.

• Using a rectangular cookie cutter, cut out as many rectangles as possible trying to keep it an even amount. I’m able to yield around 12 rectangles.
• Pair up the rectangles and on top of one add a tablespoon of jam.

• Gently brush over the edges of the dough that has the jam on it with egg wash around all 4 sides. This is like the glue that will hold your pop tart together.
• Place the other rectangle overtop. Move to parchment lined cookie sheet and gently press down all the sides to seam it all together.

• With a fork gently press into the outer edges of the pop tart sealing all the sides together. This part is vital otherwise your pop tart will open up and ooze all the jam out when it’s baking.

• Continue until all of your pop tarts are made.
• Brush the remaining egg wash overtop all of the pop tarts.
• Bake at 400 degrees F for 13-15 minutes or until golden brown.

• ICING: Mix together powdered sugar, milk and vanilla. Add food coloring if desired. Cool pop tarts 10-15 minutes before frosting them. Evenly frost each pop tart and sprinkle with sprinkles if desired.
• Enjoy slightly warm or cooled off! 🙂

How can I easily cut out my Pop Tarts?

There are two options:

Option 1: With a pizza cutter. This way works great and used to be the only way I would make these.

Simply roll out your dough into a large rectangle.

Then cut out enough smaller rectangles making sure each has a pair for the top and bottom of your pop tart.

This way takes some good eye balling to make the rectangles even.

Unless you want to bust out a ruler to help aid your lines 😉 That would work great too!

Option 2: With a rectangular cookie cutter.

This option is great because it perfectly matches the top and bottom of your pop tarts so you don’t have to do any extra cutting if you didn’t eyeball them evenly.

I recently converted to using a rectangular cookie cutter and it’s been a game changer for me.

Plus this is a fun and easy step for my kids to help out.

Again, not necessary though, you can totally just cut them out via pizza cutter 🙂

What’s the best way to keep jam from oozing out while baking?

To answer this question straight up: EGG WASH!

I have found egg wash to be the best way to keep these pop tarts from oozing all its delicious jam out.

Why? Because simply pressing the top and bottom dough pieces together is just not enough.

Think of the egg wash as the glue that’s going to keep your pop tart together.

The dough needs something to adhere it all together so when it bakes it all becomes one.

So not only will you add the egg wash, but you will press the top and bottom together firmly. AND using a fork, press into the edges sealing them completely shut.

Follow these steps on the recipe instructions and you shouldn’t have any oozing.

But if you do, all good! It tastes just the same with a little jam on the side 😉

Do I have to make these Sourdough?

You do not! If you have a pie crust that you love to use, or even a store bought pie crust, by all means, go that route.

The recipe remains the same no matter what pie crust you use.

Let’s make Easy Homemade Sourdough Pop Tarts

Links:

This post contains affiliate links. I receive a small commission at no extra cost to you. Thank you!

Rectangular Cookie Cutter

Pastry Brush

Rolling Pin