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Sourdough Pop Tarts

Sourdough pop tarts with a golden, flaky crust and a Nutella–hazelnut filling peek out at the crimped seam. Dip the baked pastries in vanilla glaze, then finish with flaky sea salt and extra crushed hazelnuts for a sweet-salty crunch.
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Prep Time 55 minutes
Cook Time 22 minutes
Chill 30 minutes
Total Time 1 hour 47 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Sourdough crust
  • 1 cup sourdough starter (discard) Use active discard straight from the fridge.
  • 2 all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 0.5 cup cold butter, cubed Keep very cold for the flakiest layers.
  • 3.5 tbsp cold water Add only as needed to bring the dough together.
Nutella–hazelnut filling
  • 0.5 cup Nutella
  • 0.25 cup crushed toasted hazelnuts Crush toasted hazelnuts for extra crunch.
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla
Topping
  • 1 flaky sea salt Use sparingly so you can still taste the pastry.
  • 1 extra crushed hazelnuts Sprinkle right after glazing for best texture.

Equipment

  • 1 sheet pan

Method
 

Make and chill the dough
  1. In a mixing bowl, combine all-purpose flour, salt, and sugar, then cut in cold butter cubes until the mixture looks pebbly. Add sourdough starter (discard) and cold water and stir just until the dough comes together.
  2. Press the dough into a disk, wrap, and chill for 30 min in the refrigerator. Keep the dough cold for crisp, flaky layers when baked.
Shape the pop tarts
  1. On a lightly floured surface, roll the chilled dough and cut it into rectangles. Keep scraps covered while you work so the dough stays cold.
  2. Spoon Nutella and crushed toasted hazelnuts onto the center of half the rectangles, leaving a border around the edges. Aim for a visible filling layer so you get a dark seam at crimping.
  3. Place the remaining rectangles on top and crimp the edges firmly with your fingers. Seal well to prevent filling from leaking during baking.
Bake
  1. Arrange the pastries on a sheet pan and bake at 375°F for 20–22 min until golden. Look for deep browning at the crimped edges and set centers.
Glaze and finish
  1. Let the pastries cool for 10 min, then dip the tops in vanilla glaze. Allow excess glaze to drip back onto the pastries before topping.
  2. Sprinkle flaky sea salt and extra crushed hazelnuts over the glazed tops right away. Finish immediately so the crunchy topping adheres before the glaze sets.

Notes

For the flakiest sourdough crust, chill the dough before rolling and again keep it cool between cutting and filling. Store baked pop tarts in an airtight container in the fridge for up to 4 days; warm briefly to re-crisp. Freeze baked (unglazed is best) up to 2 months, then thaw and glaze. For a dairy-free option, use a plant-based butter and swap milk with oat or almond milk in the glaze.