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Crispy Sourdough Pop Tarts Recipe with Easy Brown Sugar Cinnamon Filling

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These crispy sourdough pop tarts feature a flaky crust with a buttery brown sugar cinnamon filling, offering a nostalgic yet grown-up twist on a classic breakfast treat.

Ingredients

Scale
  • 1 cup (240 ml) sourdough starter, active and bubbly
  • 2 ½ cups (320 g) all-purpose flour
  • 2 tbsp (25 g) granulated sugar
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • ¼ cup (60 ml) whole milk, cold
  • ½ cup (100 g) brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 tbsp (30 g) unsalted butter, melted
  • 1 tsp vanilla extract (optional)
  • Pinch of salt
  • 1 large egg, beaten (for egg wash)
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Prepare the Dough (15 minutes): In a large bowl, combine the sourdough starter, flour, sugar, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. Slowly add the cold milk, stirring until the dough just comes together. It should be slightly sticky but manageable. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Make the Filling (5 minutes): In a small bowl, mix brown sugar, cinnamon, melted butter, vanilla extract, and a pinch of salt until combined and smooth. Set aside.
  3. Roll Out the Dough (10 minutes): Lightly flour your workspace and roll the dough into a rectangle about ¼ inch (6 mm) thick. Cut the dough into rectangles roughly 3×4 inches (7.5×10 cm).
  4. Assemble the Pop Tarts (10 minutes): Place half of the rectangles on a parchment-lined baking sheet. Spoon about 1 tablespoon (15 ml) of filling onto the center of each rectangle, leaving a ½ inch (1.25 cm) border. Brush the edges with beaten egg, cover with a second dough rectangle, press edges firmly with a fork to seal, brush tops with egg wash, and optionally sprinkle coarse sugar.
  5. Bake (20-25 minutes): Preheat oven to 375°F (190°C). Bake pop tarts for 20 to 25 minutes until golden brown and crisp. Watch carefully to prevent burning.
  6. Cool & Serve: Let pop tarts cool for 10 minutes on a wire rack before enjoying.

Notes

Chill the dough before rolling to help create flaky layers and prevent burning. Seal edges firmly with egg wash to avoid filling leaks. If dough is too sticky, dust lightly with flour. For extra crispness, a few minutes under the broiler can help but watch carefully. Use fresh cinnamon for best flavor.

Nutrition

Keywords: sourdough pop tarts, brown sugar cinnamon filling, crispy pop tarts, homemade breakfast, easy pop tarts, sourdough recipe, cinnamon pop tarts

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