Sourdough Pop Tarts

Flaky, buttery, and filled with jam!

Crust:
* 1 cup + 1 tsp (125g) flour
* 8 tbsp (113g) cold butter
* ½ tsp salt
* 2 tbsp (30g) sugar
* ½ cup (125g) sourdough discard
* 1 tsp vinegar
Filling:
* ½ cup strawberry jam
* 1 egg (for egg wash)
Glaze:
* ½ cup powdered sugar
* 1 tsp water
Instructions:
1. Mix flour, sugar, salt. Grate in butter. Cut until crumbly.
2. Add discard + vinegar. Form dough, wrap, chill 1 hr.
3. Roll dough ⅛” thick, cut into rectangles.
4. Fill, fold, seal with fork. Brush with egg wash.
5. Bake at 350°F (177°C) for 25–30 min until golden.
6. Cool, glaze, decorate.
Flavor Swaps: Try blueberry jam, Nutella, or cinnamon sugar.

Store airtight or freeze unglazed up to 3 months.