GIANT SOURDOUGH POP TART

Start by making the crust. In a large bowl, combine the flour, salt, sugar.
Grate the cold butter into the flour mixture, and use a pastry cutter or two knives to cut the butter into the flour, until pea-sized chunks remain.
Add in the sourdough discard, honey, and apple cider vinegar. Stir with a fork. The dough WILL be crumbly, just trust the process and don’t add more liquid.
Dump the dough onto a surface, and use your hands to bring the dough together.
Press and and knead the dough out, as you fold it over itself 2-3 times.
Press the dough out into a 1” thick rectangle. Wrap the rectangle in plastic wrap, and place into the fridge for 30 minutes.
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
After 30 minutes, remove the dough from the fridge and plastic wrap.
Cut the dough in half, and roll each half of the dough into a large rectangle with 1/4” thickness (about a 9x7” rectangle for each)!
Place one of the large rectangles onto the prepared baking sheet. Spread the jam all over the surface of the dough, leaving 1/4” border.
Brush the edges with the egg wash, and then top with the other half of the rolled out dough. Use your fingers to slightly press down around the edges.
Then, use a fork to press and seal the edges. Brush the top of the pop tart with the egg wash.
Bake at 400F for 15-20 minutes, or until the top is golden brown.
While baking, beat together the ingredients for the cream cheese icing in a medium bowl.
Let cool for at least 15 minutes before topping with the icing and cutting into 8 rectangles.
Enjoy!