For The Crust

1. Grate butter into a bowl and place in the freezer for 5-10 minutes to ensure butter is super cold.
2. While butter is freezing, mix AP flour, sugar and salt in a large bowl and set aside.
3. Remove butter from freezer and add to the dry ingredients. Using a pastry cutter, cut the butter into the flour mixture until the mix is grainy and the butter is the size of small peas. Don't overwork the mixture.
4. Add sourdough discard and white vinegar. Using your hands, knead the mixture to bring it into a shaggy dough. This mixture will be extremley dry so I prefer to turn it out onto the counter to better knead it together.
   NOTE: If the mix is too dry and not turning into dough, add about 1-2 teaspoons of ice water at a time until the dough comes together. (Avoid adding too much water).
5. Bring the dough into a flattened ball. Wrap in a piece of plastic wrap and place in the refrigerator to chill.
6. Chill dough for 2-3 hours to fully hydrate dough. See recipe notes for long ferment option.

Egg Wash

1. While the dough is chilling, create an egg wash by adding a splash of water to 1 egg yolk. Mix well.

Assembly

1. Remove the dough from the refrigerator. Turn dough out onto a lightly floured surface. Break the dough into 2 or 3 sections. Using a rolling pin, create a large rectangle of pie crust that is about 1/8th thick.
2. Using a pizza cutter or sharp knife, cut the dough into long strips about 8 inches long and 4 inches wide. You will be folding the dough in half over on itself so make sure the strips are long enough. After strips are cut, using a pastry brush, lightly brush egg wash along all the sides of the rectangles.
3. Using a spoon, place 1 TBS of your choice of fruit jam/preserves on one side of the rectangle.
4. Fold the dough over itself and then use a fork to crimp the edges together. Brush the top of each pop tart with egg wash. Add a large granule sugar such as sugar in the raw to the tops.
5. Place the pop tarts in the oven and bake for 25 minutes or until golden brown and puffy.

Glaze

1. Mix powdered sugar, milk/cream and vanilla together until a thin glaze forms.
   Once pop tarts are room temperature, drizzle glaze over the top of each pop tart until they are evenly coated. Top with colorful sprinkles or toppings of your choice for a fun treat!

Storage

1. Store poptarts in an airtight container for up to 5 days. These pop tarts can also be frozen for up to 3 months.