Sourdough Strawberry Poptarts

A gut-healthier, lower sugar take on the processed classic!

Benefits of Sourdough

lower glycemic index and doesn’t spike blood sugar
fermentation ezymes break down phytic acid which helps improve digestibility
enhances gut health due to fermentation process
longer shelf life without added preservatives because it contains naturally occurring acetic acid which prevents mold and fungal growth
increases mineral availability and absorption

Tools needed

Stand mixer or large bowl
Grater
Rolling pin
Sauce pan
Parchment paper
Baking sheet
Blender
Fine Mesh Strainer
Basting brush

Ingredients

dough:

2 cups all purpose flour

½ cup sourdough starter discard

3 Tbsp cane sugar

1 tsp salt

2 Tbsp cold water

1 stick salted butter

strawberry filling:

3 cups frozen strawberries

1 Tbsp lemon juice

⅓ cup honey

1 Tbsp cornstarch

1 Tbsp pectin

Egg wash

1 egg

1 tsp water

icing:

⅓ cup powdered sugar

1 Tbsp water

2 tsp cornstarch

½ tsp vanilla

Sprinkles, optional

Directions

Combine flour, starter, sugar, salt, and water into a stand mixer or bowl. (I use a stand mixer with a paddle attachment.) Grate stick of butter into ingredients and mix together until just combined into a dough.

Roll out dough onto a piece of parchment paper into a 12in by 14in rectangle. Trim the edges. Place the entire thing on a baking sheet and freeze for one hour.

visual of how thin the dough should be!

While dough is chilling, add strawberries, honey, and cornstarch to a saucepan. Simmer until strawberries are no longer frozen.

Add contents of saucepan into a blender and blend well.

Place fine mesh strainer over saucepan and pour contents of blender into the strainer. Stir until all liquid is in the saucepan and seeds are removed.

Heat strawberry mixture to a roaring boil and add pectin. Turn heat to med-low and allow to thicken to a thinner jelly consistency. It will thicken more as it cools. Allow to cool until no longer warm to the touch.

Take out dough and cut into about 16 equal pieces (they need to match up- one piece on top and one on the bottom). I measured out 3in by 4in rectangles.

Preheat oven to 400 degrees.

Mix together ingredients for egg wash.

Add 1-2 tsp of the strawberry filling to the middle of half of the rectangles. Use basting brush to brush egg wash onto the edges where the two pieces of dough will come together. Top each with another rectangle and use a fork to seal the edges together.