SOURDOUGH BLUEBERRY POP TARTS

Make the dough. In a large bowl, whisk together the flour, baking powder, baking soda, and sugar.

Add in the cold and grated butter, and mix.

Add in the greek yogurt, sourdough discard, heavy cream, and vanilla. Mix until a dough ball has formed, you may need to use your hands!

Lay the dough on a floured surface. Fold the dough over itself 3-4 times, and shape it into a 1” thick rectangle. Wrap in plastic wrap and let sit in the fridge for at least 30 minutes.

Preheat oven to 400F. Line two baking sheets with parchment paper, and set aside.

Once the dough has rested, flour a work surface (you can do this on a piece of floured parchment paper). Roll the dough into a large rectangle (36”x8”), about 1/8” thick.

Using a pastry cutter or knife, cut the dough into rectangles about 2” wide x 3” in height. You should get 20-24, depending on how thick the dough was rolled out!

Place half of the rectangles onto the prepared baking sheets (these will act as the bottoms). Brush the edges of each with the egg wash. Fill each with 1 heaping teaspoon of blueberry jam, leaving a 1/4” border. Cover each with a second rectangle on top. Then, use a fork to press and crimp the edges. Repeat.

Brush the tops with the egg wash. Bake at 400F for 13-15 minutes, or until crisp and golden brown.

While the pop tarts are baking, make the glaze by whisking together all of the ingredients in a medium bowl, until smooth.

Once the pop tarts are cooled, top with the glaze and serve.

Enjoy!