Homemade Peach Pop Tarts + Sourdough Discard

Step 1

Make the jelly by combining peaches, juice of 1 lemon, and coconut sugar in a small saucepan over medium heat. Bring to a simmer and stir frequently until it has thickened and peaches are soft. Mash with a masher or fork until peach chunks are gone. Transfer to a glass jar and store in the refrigerator until ready to use.

Step 2

Make the pastry dough by adding dry ingredients to a medium-large bowl and then mixing thoroughly. Add cubed cold butter and work into the flour mixture with your hand until you have little pebbles. Next, work sourdough starter into the dough with your hand until a ball is formed. If dough is too sticky, add a little flour.

Step 3

Preheat oven to 375℉. Roll out dough onto floured surface into a large rectangle and continue to lift dough after each roll so it doesn’t stick. Cut into a perfectly even Rectangle when 1/8” thick. Cut 8 even rectangle pieces.

Step 4

Transfer rectangles to an unbleached parchment paper lined baking sheet and then spread jelly over 4 rectangles, leaving space around edges. Dip finger in water and touch edges of bottom rectangle piece before adding top layer, then press down on edges slightly to create a seal.

Step 5

Use a fork to finish the seal by pressing fork down along the edge of each pop tart. Bake at 375℉ for 20-25 minutes until gold brown. Remove from oven, let cool for a few minutes, then place on a rack to cool.

Step 6

Create the glaze while the pop tarts bake. Mix cream and sifted maple sugar in a small bowl with a fork until you have a smooth consistency. Drizzle glaze over top each cooled pop tart.

Tip

Pop tarts can be cut into halves or quarters after being fully cooled, then frozen on a baking sheet. Place pop tart pieces in a freezer safe container or bag to store. These make great lunchbox additions. Just place a frozen pop tart in the lunchbox and it will be thawed by the time lunch rolls around.