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Crispy Sourdough Discard Pumpkin Pop Tarts Easy Homemade Recipe with Vanilla Bean Glaze

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These crispy sourdough discard pumpkin pop tarts with vanilla bean glaze offer a perfect balance of tangy crust and sweet, spiced pumpkin filling, making them a cozy fall treat that’s quick and easy to prepare.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed (room temperature)
  • 2 cups (250g) all-purpose flour, plus extra for rolling
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 to 3 tablespoons ice water, as needed
  • 1 cup (240g) pumpkin puree (canned or fresh roasted and mashed)
  • 1/3 cup (65g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon whole milk (or dairy-free milk alternative)
  • 1/2 teaspoon vanilla bean paste (or seeds scraped from 1 vanilla bean pod)

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with pea-sized bits. Stir in the sourdough discard until combined. Add ice water, one tablespoon at a time, just until the dough holds together when pressed (usually 2-3 tablespoons). Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the pumpkin filling: While the dough chills, mix pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, vanilla extract, and a pinch of salt in a bowl. Stir well and set aside.
  3. Roll out the dough: On a lightly floured surface, roll the dough to about 1/8-inch (3mm) thickness. Use a ruler or straight edge to cut into rectangles roughly 3×4 inches (7.5x10cm). You should get about 8-10 rectangles depending on thickness.
  4. Assemble the pop tarts: Place half the rectangles on a parchment-lined baking sheet. Spoon approximately 1 tablespoon of pumpkin filling onto each, leaving about 1/2 inch border all around. Brush the edges lightly with water, then place a second rectangle on top. Press edges with fingers to seal, then crimp with a fork. Use the fork to poke 3-4 vent holes in the top crust.
  5. Bake: Preheat the oven to 375°F (190°C). Bake the pop tarts for 22-25 minutes until golden and crispy.
  6. Make the glaze: While the pop tarts bake, whisk powdered sugar, milk, and vanilla bean paste until smooth. Add a little more milk if the glaze is too thick; it should drizzle easily.
  7. Glaze and cool: Remove pop tarts from oven, let cool for 10 minutes, then brush or drizzle the vanilla bean glaze on top. Let them set for another 15 minutes before serving.

Notes

Use cold butter and chill the dough to ensure a flaky, crispy crust. Don’t skip vent holes to prevent bursting. Rotate dough while rolling for even thickness. Chilling assembled pop tarts before baking helps maintain shape. For gluten-free or vegan adaptations, swap ingredients accordingly. Pan-frying is an alternative cooking method.

Nutrition

Keywords: pumpkin pop tarts, sourdough discard recipe, fall baking, pumpkin spice, vanilla bean glaze, homemade pop tarts, easy breakfast, seasonal dessert

Find it online: https://chrisfeasts.com/crispy-sourdough-discard-pumpkin-pop-tarts-easy-homemade-recipe-with-vanilla-bean-glaze/