Nostalgic for Hand Pies? These Ones Actually Deliver.
As is often the case with nostalgia, the memory of Pop-Tarts is way better than the reality. These days, the pastry is bland, the filling is mystery goo, and the icing looks like it was applied by a sneeze.
Still, the craving lingers. So, in true Type-A-baking-freak fashion, I set out to reimagine the Pop-Tart of my dreams. Enter: sourdough turnovers. Think tender, flaky, flavorful crust (thank you, sourdough discard) wrapped around a filling that’s actually worth eating—jam, marmalade, custard…whatever you’re into.
With layers this good, icing is optional. Personally? I let the pastry and filling shine.
The Magic of Sourdough Pastry
Sourdough discard isn’t just for pancakes and crackers—it adds a subtle tang and a surprising depth of flavor to pastry. Bonus: you get to feel smug about using up every drop of your starter (because tossing it just feels wrong).
Choose Your Own Adventure: Fill Freely
Jam is the classic choice here—strawberry, raspberry, and apricot all shine—but these turnovers are basically a choose-your-own-dessert adventure. Think lemon curd, chocolate hazelnut spread, or even a swirl of cream cheese with jam. Just keep it to about a tablespoon per turnover so you don’t end up with an oven crime scene.
Tip and Tricks for Turnover Triumph
Where’s the Rectangle?
Sure, Pop-Tarts are rectangles—but triangles might be the smarter move. They’re easier to assemble, no need to fuss with perfectly matched pieces of dough. Just cut squares and fold them into neat little jam pockets. Still craving the rectangle look? Fill and fold straight across instead of diagonally for a McD’s-style hand pie.
The Chill Factor
Pastry loves the cold. If your dough starts feeling floppy, pop it in the fridge for a quick reset. That’s the difference between flaky, airy layers and sad, dense pastry. Hot kitchen? Expect more chill breaks.
To Ice or Not to Ice?
I usually skip the icing—the jam is sweet enough, and I like letting the buttery crust have its moment. But if nostalgia calls, a quick glaze and some sprinkles (rainbow, freeze-dried fruit dust, or even flaky salt) will give you full Pop-Tart vibes.
Storage & Reheating Tips
These turnovers stay flaky for about two days in an airtight container. After that, a quick 2-3 minutes in the toaster oven or air fryer will bring them back to life. Pro tip: skip the microwave—unless you’re into soggy bottoms (no judgment, but I can’t relate).
When to Serve Them
Breakfast, brunch, dessert, afternoon snack—basically anytime is turnover time. They also travel well, so bring them to a picnic, pack one for the office, or stash a secret pastry for yourself.
Related Recipes for your Repertoire
Got more sourdough discard hanging around? My Sourdough Pie Crust is a workhorse—it’s perfect for pies, quiches, and rustic galettes. Or dive into my full collection of sourdough discard recipes if you’re on a mission to use up every last glop.
Feeling adventurous with the filling? Try my husband’s Hot Pepper Tomato Jam. It gives these turnovers a sweet-meets-savory twist that’s hard to resist.
Turning Over Some Final Thoughts
At the end of the day, these sourdough turnovers scratch that nostalgic itch without the disappointment. They’ve got the cozy, hand-held vibe of Pop-Tarts, but with buttery, flaky pastry and real-deal fillings. Basically, it’s childhood comfort food reimagined for adult taste buds—because sometimes growing up means making your own snacks…and also making them better.
Made these? Tag me, brag a little, and leave a review. It’s the baker’s trifecta.
Sourdough Turnovers with Jam
Ingredients
Crust
- 142 grams (1 cup) all-purpose flour
- 1.5 grams (¼ tsp) fine salt
- 8 tbsp (1 stick) cold unsalted butter cut into pieces
- 62 grams (½ cup) sourdough discard
- 1-3 tbsp ice water
Filling
- 6 tbsp jam, marmalade, or pie filling 1 tbsp per turnover
Egg Wash
- 1 large egg
- 1 tbsp heavy cream or milk
Instructions
- Start the dough: Toss the flour and salt into a food processor and give it a quick pulse. Add the butter and pulse until you’ve got pea-sized bits. In goes the sourdough discard—pulse again until it’s mixed in.
- Bring it together: Add ice water one tablespoon at a time, pulsing after each, just until the dough starts clumping together. Don’t overdo it—we’re going for “shaggy ball,” not “sticky mess.”
- Chill out: Turn the dough out onto a floured surface, pat it into a puck, wrap it up with plastic wrap, and stash it in the fridge for at least an hour. (Overnight is fine. Freezing for future cravings? Also fine.)
- Roll with it: When you’re ready, line a half sheet pan with parchment. Roll the dough into a rough 11×16-inch rectangle. If it starts to feel warm/floppy, pop it onto the sheet pan and chill for a few minutes, until firmed (see note). Trim the edges to a clean 10×15-inch rectangle, then cut into six 5×5-inch squares.
- Fill ‘em up: Spread 1 tablespoon of filling over one diagonal half of each square, leaving a ½-inch border. Brush the edges with a little water, fold into triangles, and press to seal. Fork-crimp those edges for the classic turnover look, then slash the tops three times for steam vents. (Trim the crimped edges for a more polished look, or leave as-is and call them rustic).
- Egg wash & bake: Preheat the oven to 400°F (200°C). Whisk the egg with cream or milk, brush over the tops, and bake for about 25 minutes, rotating halfway through, until golden-brown and puffed.
- Cool & enjoy: Let them cool on a wire rack so you don’t burn your mouth on molten jam (ask me how I know). These turnovers stay flaky for about two days in an airtight container. After that, a quick 2-3 minutes in the toaster oven or air fryer will bring them back to life.
