Add the following to your food processor…

1 1/2 cups of all-purpose flour

1 tablespoon of sugar

1/2 teaspoon salt

1 cup of cold butter cubed

Pulse until mixed.

Then add 1/2 cup of sourdough starter discard and continue to pulse until a ball of dough forms.

Once your dough comes together remove it from the food processor and form a disc shape with your hands. Wrap the dough in plastic wrap and place it in the refrigerator for at least 12 hours or up to 4 days. *You don’t have to ferment the dough. You can just let it chill for an hour but the flavor is best if it ferments. I like to prepare my dough at night and make fresh Pop-Tarts the next morning!

When you’re ready to make pop tarts, roll out your dough using a rolling pin onto a lightly floured work surface to 1/8 inch thick in a rectangle shape. Add flour to prevent sticking.

Now it’s time to add the sweet filling. Spoon the jam of your choice into the bottom half of the rolled-out pie crust.

Then carefully fold the dough over on top of itself so that the jam is sandwiched between the dough.

Use your pizza cutter to slice into rectangles and then use a fork to press the edges closed.

Brush egg wash on top of each pastry. An egg wash is just an egg that has been slightly beaten.

Carefully place the pop tarts on a baking sheet lined with parchment paper (a bench scraper is perfect for this) and bake at 350° for 20-25 minutes until they are a rich brown color. You may see a little jam oozing out but no worries.

In a bowl stir together ½ cup of powdered sugar and a splash of milk. You want it to be a syrup consistency.

Drizzle the sweet glaze on the top of your homemade pop-tarts.