First, in a large mixing bowl add the flour and cubed butter. With a pastry cutter or fork take and cut in the butter into the flour as you would for pie dough. Make sure to take your time on this step. You want the butter to be well incorporated before you continue to the next step.

Next, add the cold water (I usually just use cold from the tap) and the sourdough starter discard to the flour mixture. Using your hands knead the dough together until all the dry flour is gone. You shouldn’t need any more water but if you find the flour is not incorporating after working with it for a while then you can add a couple teaspoons more.

After you have the crust incorporated take and cover the bowl with a lid or plastic wrap and put it in the fridge to let the dough chill for at least 45 minutes or up to 5 days.

Instructions for the Brown Sugar Cinnamon Filling:

In a small bowl mix all 3 ingredients together and then set aside.

In another small bowl, whisk together the powdered sugar, brown sugar, and cinnamon. When that is well mixed take and add the cream and whisk together until smooth. You want the frosting to be fairly thick.

If you need to you can add some powdered sugar to thicken it or cream to thin it if it seems too runny.

Once at least 45 minutes have passed take your dough from the fridge. This dough can be sticky so be sure to flour your clean work surface liberally. See picture.

Using a rolling pin roll out the dough into a 10” x 24” rectangle.

Taking a pizza cutter, sharp knife, or bench scraper, clean up the edges so they are straight and then cut the rectangle into 3 inch by 10-inch-long strips.

Using a teaspoon, place 2 teaspoons of filling on the bottom half of the pop tart rectangle shape. Continue with this until all the pop tarts have 2 tsp of filling on them.

Next take and combine the egg yolk and water in a small bowl and beat with a fork. Using a pastry brush, brush edges of the rectangle. This helps create a seal, so all the filling doesn’t ooze out.

Once the edges are egg washed fold the pop tart in half and crimp the edges shut with a fork.

Transfer to a parchment paper lined baking sheet and continue with the rest of the pop tarts until all have been sealed. I like using a bench scraper to transfer these from the work surface to the baking sheet, but you could also use a spatula.

Using the leftover crust you can make about 1 more pop tart. And then just bake any remaining scraps on the baking sheet for a little treat. (I like to sprinkle the scrap pieces with cinnamon sugar. Yum!)

When all the pop tarts have been transferred to the baking sheet take your fork and poke the top of each pop tart multiple times making sure to get through that first layer of dough.

Bake in a preheated oven at 425 degrees and bake for 15-18 minutes or until lightly golden brown. Transfer the pop tarts to a cooling rack and let cool before frosting. I use a butter knife to frost the top of the pop tart.

Frost and enjoy!