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Cozy Sourdough Discard Cinnamon Sugar Pop Tarts with Easy Brown Butter Glaze

sourdough discard cinnamon sugar pop tarts - featured image
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These pop tarts use sourdough discard to create a tender, flaky crust with a subtle tang, filled with cinnamon sugar and topped with a rich brown butter glaze. Perfect for cozy mornings or a comforting treat.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed)
  • 2 ½ cups (300 g) all-purpose flour
  • 2 tbsp (25 g) granulated sugar
  • ½ tsp (3 g) salt
  • 1 cup (226 g) cold unsalted butter, cubed
  • 1 tsp (5 ml) vanilla extract
  • Cinnamon sugar filling:
  • ⅓ cup (65 g) granulated sugar
  • 1 tbsp (8 g) ground cinnamon
  • Brown butter glaze:
  • 4 tbsp (56 g) unsalted butter
  • 1 cup (120 g) powdered sugar
  • ½ tsp (2.5 ml) vanilla extract
  • Pinch of salt
  • 1–2 tbsp (15–30 ml) milk or cream

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 tbsp granulated sugar, and ½ tsp salt. Add 1 cup sourdough discard and 1 tsp vanilla extract. Stir until combined but shaggy.
  2. Add 1 cup cold unsalted butter cubes. Use a pastry cutter or fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits.
  3. Gather the mixture into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Combine ⅓ cup granulated sugar and 1 tbsp ground cinnamon in a small bowl. Set aside.
  5. On a lightly floured surface, roll the dough into a 12×10 inch rectangle about ⅛ inch thick.
  6. Cut the dough into 6 rectangles (about 4×5 inches each). Transfer half to a parchment-lined baking sheet.
  7. Evenly sprinkle the cinnamon sugar mixture over the rectangles on the baking sheet. Lightly brush edges with water, then place the remaining dough rectangles on top. Press edges with a fork to seal and poke a few tiny holes on top to vent.
  8. Chill the assembled pop tarts in the fridge for 15 minutes.
  9. Preheat oven to 375°F (190°C). Bake pop tarts for 25-30 minutes or until golden brown and puffed.
  10. While baking, melt 4 tbsp unsalted butter in a small saucepan over medium heat. Swirl occasionally until it foams and turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and whisk in 1 cup powdered sugar, ½ tsp vanilla extract, a pinch of salt, and 1-2 tbsp milk or cream to desired consistency.
  11. Once pop tarts cool slightly, drizzle the brown butter glaze generously over the top. Let set for a few minutes before serving.

Notes

Keep butter cold to ensure flaky layers. Chill dough before rolling and after assembly for best texture. Seal edges well to prevent filling leakage. Watch brown butter carefully to avoid burning. Use parchment paper for easy cleanup.

Nutrition

Keywords: sourdough discard, pop tarts, cinnamon sugar, brown butter glaze, flaky crust, cozy breakfast, easy pastry

Find it online: https://flurpchef.com/cozy-sourdough-discard-cinnamon-sugar-pop-tarts-with-easy-brown-butter-glaze/