These homemade einkorn sourdough pop tarts are delicious for breakfast, snacks, or dessert! Filled with homemade raspberry jam and baked with einkorn flour and sourdough starter, they are a healthier treat that is utterly delicious.
These homemade einkorn sourdough pop tarts are delicious for breakfast, snacks, or dessert! Filled with homemade raspberry jam and baked with einkorn flour and sourdough starter, they are a healthier treat that is utterly delicious.
Homemade Raspberry Pop Tarts with Einkorn Flour
A couple of weeks ago, my family went on the sweetest summer outing to pick our own raspberries.
My toddler had so much fun picking berries and we came home with just enough for a special recipe I had been thinking about. Usually I would use the harvest in a homemade raspberry ice cream, but I couldn’t resist making homemade pop tarts this time!
I started with a batch of raspberry jam, made using the same process I use in my go-to strawberry jam recipe.
Some of the jam went in the freezer to enjoy with toast later on, and the other half became a fresh raspberry filling for einkorn sourdough raspberry pop tarts.
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Why We Love This Recipe
I always love the challenge of making classic store-bought baked goods at home with healthier ingredients.
These homemade pop tarts are long-fermented with sourdough, made with einkorn flour, and sweetened with only honey. Plus, they are made without any of the preservatives, artificial flavors and colors, and other ingredients that I prefer to avoid.
Not only are homemade pop tarts much better for us, but I think they taste way better too! The homemade raspberry pie filling is a burst of summer flavor and the crust is buttery and delicious. My whole family devoured these and I’m sure yours will too.
These einkorn sourdough pop tarts also have a flexible schedule, which I love. I made the jam in the afternoon, the crust in the evening, and then crafted the pop tarts the next day. The dough can ferment in the fridge for up to 48 hours, so whenever you have extra time in the kitchen, you can get started on this recipe.
If you are looking for a new way to use your fresh summer berries, you have to try this new recipe!
New to Sourdough?
If you are new to sourdough, you are going to love making from-scratch, gut-healthy baked goods!
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
Benefits of Einkorn Flour
Einkorn is an ancient grain that hasn’t undergone the hybridization process that other modern grains have. In fact, it’s the only grain for which this is true!
Nonhybridized einkorn flour is notably richer in nutrients compared to other wheat. It contains 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B than regular wheat (source).
Plus, it’s higher in protein, making einkorn baked goods more substantial and filling.
The lower gluten content in einkorn flour makes it easier to digest and much more tolerable for those with sensitivities.
Einkorn flour has a rich, nutty flavor that can bring out the best in your baked goods. I use einkorn flour for the health benefits first, but I’m always pleased with the flavor it brings to my recipes!
More Einkorn Recipes from the Homestead
Einkorn Sourdough Banana Bread
Einkorn Brown Butter Chocolate Chip Cookies
No-Knead Sourdough Einkorn Bread
Einkorn Sourdough Raspberry Pop Tarts Ingredients
Crust Ingredients
¾ cup active sourdough starter
2 cups einkorn all-purpose flour (you can also use 1 1/2 cups regular all purpose flour)
½ tsp salt
¼ cup honey
2 sticks (1 cup) butter, grated with a cheese grater
6 tbsp ice water
1 egg (optional for egg wash)
Raspberry Filling Ingredients
¾ cup raspberry jam (or jam of choice)
3 tsp flour for thickening
To make the raspberry jam, add about 2 cups of raspberries in a saucepan with lemon and honey. Bring it to a boil and simmer for 30 – 60 minutes, until the liquid has mostly evaporated and consistency is thick like jam.
To make the filling, simply stir the jam with the flour in a bowl and set aside. At this point, you have the option to add more honey or even sugar for a sweeter dessert pop tart.
How to Make Homemade Pop Tarts
Start by making the crust. Combine the starter, flour, salt, honey, and butter together with your hands or a food processor. Then add the ice water, 2 tablespoons at a time, until the dough comes together into a ball. I usually add about 6 tbsp of water.
Wrap the dough up in a plastic bag and place it in the fridge. Let it sit in the fridge for at least 30 minutes, a couple of days if you want the benefits of long fermentation.
When you’re ready to make pop tarts, preheat the oven to 350 degrees F and take the dough out of the fridge. Cut it in half with a dough cutter. Roll one half of the dough out on a clean, lightly floured surface, into a large rectangular shape. Make sure to add flour to the counter and rolling pin so the dough doesn’t stick to the surface.
Using a pizza roller or dough cutter, cut a long slit in the dough to divide it in half. Then, cut 5 more slits on each half of the dough line. You are making a total of 12 mini rectangles here (6 on each side). Pick up each rectangle and place it on a parchment-lined baking tray.
Add a spoonful of raspberry jam in the middle of each rectangle.
Repeat the rolling out process for the second dough (again, you’re making 12 rectangles).
With a food brush, dab a little bit of water around the edges of the raspberry jam. This will help the top dough layer to stick to the bottom layer.
Place the top layer of rectangles over the bottom layer and press gently around the filling so the dough sticks.
With a fork, press around the outer edges of the dough to create the traditional “crinkled” look.
Whisk the egg in a small bowl and brush it on over the top of the pop tarts.
Bake at 350 degrees for 20-25 minutes, then transfer to a cooling rack.
To reheat leftovers, place in the oven at 350 for about 5 minutes. Enjoy!
FAQ
Can I use a different filling?
Of course! If you’d rather not use homemade raspberry jam, you can fill your pop tarts with whatever you’d like. Another type of fruit jam is a great choice, but you could also experiment with a chocolate spread, cream cheese filling, or anything else you like.
Can I long ferment the homemade pop tart dough?
Yes, you can ferment the dough for up to 48 hours. Once the dough is prepared, place it in the fridge as you would any other pie dough. To make it quick, you can leave the dough in the fridge for as little as 30 minutes, or you can ferment it overnight for more gut-healthy benefits.
Is sourdough good for you?
Sourdough adds wild yeast and lactic acid to your baked goods, which feed your gut microbiome and provide other benefits.
According to Healthline, bread products that are fermented with sourdough starter are more nutritious, lower in gluten, and spike your blood sugar less.
Many people who are gluten intolerant find that sourdough is easier on the stomach, too! I like to make any baked goods with sourdough starter to make them easier to digest and a little healthier.
More Sourdough Recipes from the Homestead
Sourdough Discard Chocolate Muffins
Best Sourdough Discard Banana Pancakes
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Einkorn Sourdough Raspberry Pop Tarts
Indulge in a crispy sweet breakfast treat. Made with sourdough, einkorn flour, and homemade raspberry filling, these taste just like the original pop tarts only without all the bad ingredients. Enjoy them fresh or pop them in the oven to easily reheat for breakfast.
Ingredients
- Crust ingredients:
- 3/4 cup active sourdough starter
- 2 cups einkorn all purpose flour
- 1/2 tsp salt
- 1/4 cup honey
- 2 sticks (1 cup) butter, grated with a cheese grater
- 6 tbsp ice water
- 1 egg (optional, for egg wash)
- Filling ingredients:
- 3/4 cup raspberry jam (or jam of choice) (to make this, add about 2 cups raspberries in a saucepan with lemon and honey. Bring to a boil and then simmer for 30 min - 1 hour, until the liquid has mostly evaporated and consistency is thick like jam)
- 3 tsp flour for thickening
- To make the filling, simple stir the jam with the flour in a bowl and set aside. Option to add more honey or even sugar for a sweeter dessert pop tart.
Instructions
- Start by making the crust. Combine the starter, flour, salt, honey, and butter together with your hands or a food processor. Then add the ice water, 2 tablespoons at a time, until the dough comes together into a ball. I usually add about 6 tbsp of water.
- Wrap the dough up with in a plastic bag and place it in the fridge. Let it sit in the fridge for at least 30 minutes, a couple of days if you want the benefits of long fermentation.
- When you’re ready to make pop tarts, preheat the oven to 350 degrees F and take the dough out of the fridge. Cut it in half with a dough cutter. Roll one half of the dough out on a clean, lightly floured surface, into a large rectangular shape. Make sure to add flour to the counter and rolling pin so the dough doesn’t stick to the surface.
- Using a pizza roller or dough cutter, cut a long slit in the dough to divide it in half. Then, cut 5 more slits on each half of the dough line. You are making a total of 12 mini rectangles here (6 on each side). Pick up each rectangle and place it on a parchment lined baking tray.
- Add a spoonful of raspberry jam in the middle of each rectangle.
- Repeat the rolling out process for the second dough (again you’re making 12 rectangles).
- With a food brush, dab a little bit of water around the edges of the raspberry jam. This will help the top dough layer to stick to the bottom layer.
- Place the top layer of rectangles over the bottom layer and press gently around the filling so the dough sticks.
- With a fork, press around the outer edges of the dough to create the traditional “crinkled” look.
- Whisk the egg in a small bowl and brush it on over the top of the pop tarts.
- Bake at 350 degrees for 20-25 minutes, then transfer to a cooling rack.
- To reheat leftovers, place in the oven at 350 for about 5 minutes. Enjoy!
Notes
To convert this recipe to regular flour, use about 1 1/2 cups regular all purpose.
You may use sourdough discard or fed, active starter for this recipe.
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