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Sourdough Discard Pop Tarts with Brown Butter Apple Filling

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These sourdough discard pop tarts feature a flaky, tangy crust filled with a rich, nutty brown butter apple filling, perfect for a cozy fall treat or weekend brunch.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (unfed or fed)
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup (170g) unsalted butter, cold and cubed
  • ¼ cup (60ml) ice water (add more if needed)
  • 2 medium tart apples (Granny Smith recommended)
  • 3 tablespoons unsalted butter
  • ¼ cup (50g) brown sugar, packed
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold, cubed butter and cut it into the flour using a pastry blender or fingers until the mixture resembles coarse crumbs with pea-sized bits (about 5 minutes).
  2. Stir in the sourdough discard, then gradually add the ice water, mixing gently until the dough just starts to come together. Add more water if needed but avoid overworking the dough.
  3. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
  4. Peel and dice the apples into small pieces. In a saucepan, melt the butter over medium heat until it foams and turns golden brown with a nutty aroma (4-5 minutes).
  5. Add the diced apples, brown sugar, cinnamon, salt, and lemon juice to the brown butter. Cook, stirring frequently, until the apples soften and sugar dissolves (8-10 minutes).
  6. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
  7. Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough to about 1/8-inch (3 mm) thickness. Cut into rectangles roughly 4×3 inches (10×7.5 cm), yielding 8-10 rectangles.
  8. Place half the rectangles on a parchment-lined baking sheet. Spoon 1-2 tablespoons of cooled filling onto each, leaving a ½-inch border. Brush edges with beaten egg.
  9. Top with remaining dough rectangles, press edges firmly with a fork to seal. Brush tops with egg wash and sprinkle with coarse sugar if desired.
  10. Bake for 20-25 minutes until golden brown and puffed, checking at 18 minutes to avoid over-browning.
  11. Let cool on the baking sheet for at least 10 minutes before serving. Best served slightly warm or at room temperature.

Notes

Keep ingredients cold to ensure flaky crust. Do not overwork dough to avoid toughness. Watch brown butter carefully to prevent burning. Seal edges firmly with egg wash to hold filling. Baking time may vary; start checking at 18 minutes. Dough can be refrigerated overnight for easier rolling and better flavor. For extra crispness, broil for 30 seconds at the end, watching carefully.

Nutrition

Keywords: sourdough discard, pop tarts, brown butter, apple filling, homemade, fall dessert, easy recipe, flaky crust

Find it online: https://bakebelle.com/sourdough-discard-pop-tarts-recipe-easy-homemade-brown-butter-apple-filling/