• In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, and cane sugar. Add the maple syrup and sourdough starter, mixing until just combined.
• Grate the cold butter using a cheese grater, then add it to the flour mixture. Use a pastry cutter or your hands to work the butter into the dough until it resembles large crumbles or a coarse sand-like consistency.
• Shape the dough into a ball, then divide it in half. Flatten each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
• Preheat your oven to 350°F. After chilling, let the dough disks rest at room temperature for about 10-15 minutes before rolling them out.
• On a lightly floured surface, roll out each disk until it’s about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 3x4 inch rectangular shapes.
• Place half of the rectangles onto a baking sheet lined with parchment paper. Spoon about 2 teaspoons of homemade jam or filling onto the center of each rectangle.
• In a small bowl, whisk the egg yolk to make an egg wash. Brush the edges of each jam-filled rectangle with the egg wash, then place the remaining rectangles on top. Press the edges together gently, then use a fork to seal them further.
• Brush the tops of the pop tarts with the remaining egg wash, then poke a few holes in the top of each pop tart using a fork.
• Bake the pop tarts in the preheated oven for 25-30 minutes or until they are golden brown.
• While the pop tarts are baking, make the powdered sugar glaze. In a small bowl, mix the powdered sugar, whole milk, vanilla extract, and lemon extract (if using) until smooth and well combined.
• Once the pop tarts are done baking, transfer them to a cooling rack. Let them cool completely before applying the glaze.
• Once the pop tarts are cool, you can glaze the tops. Spoon the glaze over the top of each pop tart, or dip the top of the pop tart into the glaze. Let the glaze set before serving.

OVER NIGHT FERMENTATION INSTRUCTIONS

• Overnight Fermenting the Dough:Cover the bowl well and place it in the refrigerator for 8-36 hours, depending on how much sour taste you want and how much you prefer to ferment your sourdough recipes. Once you have fermented to your desired time frame, take it out and let it come to room temperature.
• Shape the room-temperature mixture into a ball of dough, then divide it in half and shape each half into a disk. Wrap the disks with plastic wrap and refrigerate them for 1 hour. After refrigeration, let the disks rest uncovered for 10-15 minutes.
• Preheat your oven to 350°F.
• On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 3x4 inch rectangular shapes.
• Place half of the rectangles onto a baking sheet lined with parchment paper. Spoon about 2 teaspoons of homemade jam or filling onto the center of each rectangle.
• In a small bowl, whisk the egg yolk to make an egg wash. Brush the edges of each jam-filled rectangle with the egg wash, then place the remaining rectangles on top. Press the edges together gently, then use a fork to seal them further.
• Brush the tops of the pop tarts with the remaining egg wash, then poke a few holes in the top of each pop tart using a fork.
• Bake the pop tarts in the preheated oven for 25-30 minutes or until they are golden brown.
• While the pop tarts are baking, make the powdered sugar glaze. In a small bowl, mix the powdered sugar, whole milk, vanilla extract, and lemon extract (if using) until smooth and well combined.
• Once the pop tarts are done baking, transfer them to a cooling rack. Let them cool completely before applying the glaze.
• Once the pop tarts are cool, spoon the glaze over the top of each pop tart, or dip the top of the pop tart into the glaze. Let the glaze set before serving.
• Enjoy your delicious homemade sourdough pop tarts!