Sourdough Pumpkin Pop Tarts
With a flaky crust and perfectly spiced filling, these sourdough pumpkin pop tarts will be a family favorite!
Servings 6 pop tarts
Equipment
- 1 Large Bowl
- 1 Baking Sheet
Ingredients
For the Crust
- 1 cup flour
- 1/2 cup sourdough starter
- 1 tsp salt
- 1/2 cup olive oil
For the Pumpkin Pie Filling
- 1 cup Pumpkin Puree
- 1/2 cup sugar
- 1 tsp pumpkin pie spice
Instructions
For the Crust
- In a large bowl or a food processor, add the flour, olive oil, and salt. Pulse or mix until coarse crumbs appear.
- Add in the sourdough starter and mix until a shaggy.
- Add 1-2 tablespoons of ice water until dough comes together and is workable.
- Shape into a round ball and wrap in plastic wrap. Place in fridge for at least 3 hours or up to a week.
To Make the Filling
- In a large bowl, add the pumpkin puree, sugar, and spice.
- Mix well until fully combined.
Make the Pop Tarts
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, divide the pie dough into 2 equal parts.
- Roll each part out with a rolling pin into a rectangle that is approximately 1/8 inch thick.
- Using a pizza cutter or bench scraper, cut out 3 equal rectangles from that larger rectangle.
- Put 1-2 tablespoons of the filling onto one end of each rectangle. Careful to not over fill.
- Brush edges of the dough with an egg wash using a pastry brush. To make the egg wash, simply add 1 egg and 1 tablespoon of water to a small bowl and mix well.
- Fold the unfilled end over the filled end and crimp closed with a fork.
- Place on parchment paper lined baking sheet.
- Brush tops with egg wash and poke holes evenly over each top of the pop tarts for steam to escape.
- Bake for 30-35 minutes or until golden brown.
Notes
Store pop tarts in an airtight container on the counter for up to 3 days.