Make a sweet summertime treat with me
Ingredients:
For the crust:
3/4 cup active sourdough starter
2 cups einkorn all purpose flour
1/2 tsp salt
1/4 cup honey
2 sticks (1 cup) butter, grated with a cheese grater
6 tbsp ice water
1 egg (optional, for egg wash)
For the raspberry filling:
3/4 cup raspberry jam (or jam of choice) (to make this, add about 2 cups raspberries in a saucepan with lemon and honey. Bring to a boil and then simmer for 30 min - 1 hour, until the liquid has mostly evaporated and consistency is thick like jam)
3 tsp einkorn flour for thickening
To make the filling, simple stir the jam with the einkorn flour in a bowl and set aside. Option to add more honey or even sugar for a sweeter dessert pop tart.
Instructions:
Start by making the crust. Combine the starter, flour, salt, honey, and butter together with your hands or a food processor. Then add the ice water, 2 tablespoons at a time, until the dough comes together into a ball. I usually add about 6 tbsp of water.
Wrap the dough up with in a plastic bag and place it in the fridge. Let it sit in the fridge for at least 30 minutes, a couple of days if you want the benefits of long fermentation.
When you’re ready to make pop tarts, preheat the oven to 350 degrees F and take the dough out of the fridge. Cut it in half with a dough cutter. Roll one half of the dough out on a clean, lightly floured surface, into a large rectangular shape. Make sure to add flour to the counter and rolling pin so the dough doesn’t stick to the surface.
Using a pizza roller or dough cutter, cut a long slit in the dough to divide it in half. Then, cut 5 more slits on each half of the dough line. You are making a total of 12 mini rectangles here (6 on each side). Pick up each rectangle and place it on a parchment lined baking tray.
Add a spoonful of raspberry jam in the middle of each rectangle.
Repeat the rolling out process for the second dough (again you’re making 12 rectangles).
With a food brush, dab a little bit of water around the edges of the raspberry jam. This will help the top dough layer to stick to the bottom layer.
Place the top layer of rectangles over the bottom layer and press gently around the filling so the dough sticks.
With a fork, press around the outer edges of the dough to create the traditional “crinkled” look.
Whisk the egg in a small bowl and brush it on over the top of the pop tarts.
Bake at 350 degrees for 20-25 minutes, then transfer to a cooling rack.
To reheat leftovers, place in the oven at 350 for about 5 minutes. Enjoy!
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