Sourdough Wild berry Pop Tarts

Recipe by Kerenza De Freitas. These homemade sourdough pop tarts are a fun and flavorful way to use your einkorn starter—and they work beautifully with either All-Purpose or Whole Wheat Einkorn Flour. The dough is buttery and lightly tangy, thanks to a slow fermentation, and the filling? Bionaturae’s Wild Berry Fruit Spread, made with real fruit and just the right texture to hold up when baked. Iced and perfectly nostalgic, they’re a treat for kids and grown-ups alike!

Yield: 9 Pop Tarts

Instructions

1. In a food processor, pulse together the flour, sugar, salt, and butter a few times until the butter pieces are about the size of small pebbles. Add the starter and water and pulse again a few times until a rough dough is formed.
2. Remove the dough from the processor and place on a lightly floured work surface. Bring the dough together some more to form a ball. Wrap in plastic wrap and flatten a bit into a rectangle. Let it ferment for a few hours at room temperature then move to the fridge for 1-2 days to further ferment.
3. Divide your dough in half. Work on one half while the other is in the fridge. On a floured work surface roll the dough to a 9x12 inch rectangle. Cut the dough into 3x4 inch rectangles and place each rectangle on a lined baking sheet.
4. Scoop out about 1 tablespoon of Wild Berry Fruit Spread into the center of each rectangle and spread into a thin layer leaving about ½ inch border.
5. Remove the other dough from the fridge then roll and cut in the same dimensions as the other dough. Brush the border of the filled rectangles with water and place the tops on. Press down the edges to seal. You can crimp the sides with a fork or use a knife or a pizza wheel to straighten up the edges by trimming some of the dough off. This will further seal the sides.
6. Place the baking sheet in the fridge to chill a bit for about 30 minutes.
   
7. Preheat the oven to 375°F. Poke a few holes on the tops of your pop tarts, brush with milk and bake for 25 minutes until lightly browned. Remove from the oven and place on a cooling rack to completely cool before icing.
8. Make the icing: In a small bowl, whisk together the icing and milk until thick. Add the Wild Berry Fruit spread and whisk some more until combined. If the icing is too runny, add some more powdered sugar until thick
9. Spread some icing on the cooled pop tarts and allow the icing to dry and harden for at least an hour.

Notes

• *This recipe uses a liquid starter, 100% hydration. This means that it was fed the same amount of flour and water by weight. You can also use a dry/stiff starter. Add about 2 tablespoons of water to the dry/stiff starter to loosen it up a bit then add it to the recipe along with the amount of water listed. If the dough is too dry add more cold water little by little.
• “Cold sourdough starter” means it has been refrigerated. This is to keep the ingredients cold while mixing.
• This recipe uses Bionaturae’s Wild Berry Fruit Spread. It’s the perfect consistency for the pop tarts. You can also make your own by cooking down a combination of berries or any other flavor as you wish. Make sure to cook down the fruit until it is very thick.
• The icing takes at least an hour to fully dry and harden. If you’d like to add sprinkles, do this while the icing is still wet.
• Store the pop tarts in an airtight container for up to 3 days or up to a week refrigerated. The icing dries and hardens making it easy to stack and store.
• The pop tarts can also be frozen unfrosted in a zip lock bag. To reheat, preheat oven to 350°F and bake for about 10 minutes.
• Homemade Pop Tarts don’t do well toasted. Reheat in the oven as stated.